Every pantry has some dry biscuits, cocoa powder, coconut and sugar in it. Let's turn them into a no-bake coconut roll that will be the new favourite of the family! If you make two, you can freeze one then a few weeks later makes everyone happy without any additional effort!
Ingredients
Cocoa-biscuit base
- 250 g tea biscuits, ground
- 100 g icing sugar
- 30 g cocoa powder
- 1 tsp vanilla extract
- 1 tbsp dark rum
- 100 ml milk
Vanilla buttercream filling
- 150 g butter, at room temperature
- 100 g icing sugar
- 1 tsp vanilla extract
Assembly
- Desiccated coconut
Instructions
Cocoa-biscuit base
- Combine the ingredients till you get a soft batter.
- Roll it out between two clingfilm to get a rectangular shape, remove the top cling film layer.
Vanilla buttercream filling
- Soften the butter. It is very very important, to use butter at room temperature because if it is too hard, you will be in trouble when you will have to spread the buttercream on the cocoa-biscuit base.
- Gradually add the icing sugar then the vanilla extract.
Assembly
- Spread the buttercream over the rolled cocoa-biscuit layer. I normally use a teaspoon to create tiny portions on the top of the cocoa-biscuit layer, so when I spread the filling, it won't damage the other layer.
- Roll it up along the long edge. The cling film base helps to handle the roll during this step.
- Spread some desiccated coconut on your countertop and cover the surface of the roll.
- Wrap it in a clean cling film and place it into the fridge overnight before slicing it.
Coconut Roll - Photo by © Reka Csulak
