Preheat oven to 350.
Whisk eggs and milk in pot over medium heat. Keep whisking until smooth and just barely starts to thicken.
Add white sugar. Very important to keep whisking the whole time so it doesn't get lumpy/stick to pan as much/eggs won't curdle. Keep going until its just about to custard consistency.
Remove from heat. Stir another minute or so. Add in vanilla and baking soda.
Add in coconut flakes and stir until well combined.
Grease a muffin pan. Take crescent rolls and fold and mold so the long edge has been cut in half and it looks like a kite/diamond. Put these in the muffin pan with the edges hanging out a bit.
Spoon coconut custard into the muffin rolls and pinch them closed.
Add brown sugar to the top. Actually this part is really good, just add as much brown sugar as u can get on the dough. You can even put it on the sides or bottom.
Bake about 20 minutes. I followed the heating instructions on the crescent rolls and then added another 5-8 minutes (I think anyway. I don't really remember I was drunk. Just keep an eye on it).
Take them out when they are slightly browned. You can eat them this this but they sort of taste like custard sandwiches which is weird.
Let them cool. Put them in a plastic bag and seal it up over night. The bread will absorb some of the custard stuff and the brown sugar will turn into more of a syrup. They taste like coconut cream filled muffins in the morning!
