Preheat oven to 180°C. Line 2 trays with baking paper.
To make egg wash, place eggs, cream and salt in the Thermomix bowl. Combine 10 sec/speed 4.
In a small bowl, mix the sugar and coconut.
Lay 2 sheets of puff pastry on baking paper. Brush both with egg wash. Sprinkle half of the coconut sugar mix in an even layer on one of the eggy sheets of puff. Gently roll over with a rolling pin to push it into the pastry. Place the other sheet of puff on top, egg wash side down. Roll again.
If the pastry has warmed up, place into fridge or freezer for 20 minutes. Remove from fridge. Using a pizza cutter or knife, slice into roughly 15 strips.
Pick up each strip by the ends, pinching together and twist a few times. Place on baking tray and press ends down on to the paper to stick. Repeat with all pastry strips. Refrigerate again if needed (if you work fast you won't need to do this).
Brush the twists with egg wash and bake for 15-18 minutes, until nicely browned.
Repeat process with remaining pastry and filling.
Keep in the freezer for up to a month. You can quickly freshen them up before serving by placing them into a hot oven for 10 minutes straight from the freezer.