Coconut Roll is a holiday favorite that disappears the moment it hits the table. This version blends rich chocolate, cookie crumbs, and a creamy coconut filling, making a dessert that’s easy to prepare yet indulgent.
Ingredients:
- 1 1/2 cups milk
- 2/3 cup granulated sugar
- 3 oz dark chocolate, finely chopped
- 1 1/2 Tbsp cocoa powder
- 12 oz crispy tea biscuits, crushed
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1 1/2 cups sweetened shredded coconut
- Optional: 1 tsp vanilla extract for extra aroma
Instructions:
Warm the milk and sugar in a saucepan over medium heat until it begins to simmer. Add the chocolate and cocoa powder, stirring constantly until melted and smooth. Mix in the crushed biscuits to form a thick, spreadable base.
In a separate bowl, beat the butter with powdered sugar until creamy, then fold in the coconut (and vanilla, if using). Spread this mixture evenly over the chocolate-biscuit layer, and roll it up carefully using parchment or plastic wrap to form a log. Chill for at least 2 hours so it firms up before slicing into rounds.
