• Preheat oven to 350F.
• Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.

Make the simple syrup:

• In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
• Bring to a simmer over low heat until the sugar is dissolved.
• Let it cool and lightly brush the insides of the croissants with simple syrup.

Make the matcha coconut frangipane:

• In a bowl, combine butter, sugar, matcha, egg, vanilla extract, coconut extract, shredded coconut and almond flour.
• Give everything a mix with a fork.

Assemble:

• Divide the mixture onto the bottom half of each croissant.
• Add a piece of kirimochi on top of the matcha coconut frangipane. (You can heat the kirimochi in the microwave for 10-15 seconds to help it heat through and puff up).
• Replace the top half of the croissant and bake at 350°F/177°C for 20-25 minutes, until the mochi is soft and the croissants are crisp.
• Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
• Remove from oven and let croissants cool completely.
• Dust croissants with matcha and powdered sugar.

Make the whipped cream topping:

• Combine the heavy cream, matcha and powdered sugar in a small bowl and whip with a whisk until firm.
• Pipe the cream on top of the cooled croissant and garnish with shredded coconut.
• Serve immediately.