With either butter of cooking spray grease the soufflé ramekins well and set onto a baking tray with lips/sides.
Either roughly chop or with clean hands tear the croissants into bite size pieces and place into a medium sized bowl.
Evenly distribute the croissant pieces among the prepared ramekins being sure to press down slightly as you put them in.
Spoon 1 tablespoon of the raspberry preserves on top of the croissant pieces in each ramekin, spreading it out a bit as you spoon.
Distribute the raspberries evenly among the ramekins pressing them in gently. You can be as creative as you’d like here, create a pattern if you like etc.
Now make the custard filling; using a blender add the egg yolks, the egg, the coconut cream and the vanilla beans and blend on high until all is well mixed, light and frothy. This should only take a minute or so and will yield you roughly 1 + ¾ cups custard mix.
Pour and evenly distribute the custard mixture among the 4 ramekins being sure not to over fill. You want them full, but not spilling over. Depending on your ramekins, you may need to wait a few moments for the liquid to absorb slightly before finishing pouring the custard mix.
Let these soak to absorb for 30 minutes at room temperature.
About 20 minutes into the soaking time pre-heat the oven to 350 degrees Fahrenheit.
Bake at 350 degrees Fahrenheit for 45 minutes or until the tops are golden brown and they have risen or puffed up a bit like a traditional soufflé.
Let cool fully on the baking tray before dusting them with a bit of powdered sugar if desired. Serve either warm or cool.