Method:

Heat oil for deep frying.
In a saucepan make the sugar syrup by combining the sugar, water, honey, cardamom and lemon juice and bring to a gentle simmer making sure the sugar fully dissolves. Remove from the heat and set aside. Using a medium sized round cookie cutter, cut out two circles from each croissant. Crumb the croissant off cuts and toast in a pan or oven. Fluff out each croissant and place in the oil and fry until crisp. Remove from the oil and place on a rack with paper towel to drain and cool. Whip the cream until stiff then gently fold in the custard. Place the whipped custard in a piping bag. Take one croissant and pipe over some of the whipped custard and top with another croissant. Repeat this process until you have 6 filled cronuts. Combine the toasted crumbed croissant with the coconut. Spoon the syrup over the cronuts and finish off with a sprinkle of the crumb mixture. Serve immediately.