Preheat the oven to 400?F.
Unroll the thawed puff pastry, or if it’s a brick, roll it out about 1/4-inch thick (it doesn’t matter what shape it is). Transfer to a baking sheet and bake for 15 minutes, or until it’s puffed and golden. Set aside to cool. While it bakes, put the sweetened condensed milk into a saucepan with a can full of water and the cream (you can just eyeball half the can), along with a few cardamom pods if you have them (and like cardamom). Bring to a simmer and cook for a few minutes, watching so that it doesn’t boil over. Remove from the heat, scoop out the cardamom and stir in the vanilla.
Butter a shallow baking dish or pie plate, or spray it with nonstick spray. Tear the puff pastry into 1-2-inch pieces into the baking dish, and scatter with raisins (if you like), almonds, pistachios and coconut. Pour the milk mixture overtop, place on a baking sheet in case there are drips and return to the oven for about 20 minutes, or until bubbly and golden. Cool slightly and serve warm, at room temperature or cold.