Coconut cream roll

Name: Coconut cream roll - Liliana B.
Ingredients: Base: 3 eggs; 3 tablespoons sugar; 3 tablespoons milk; 5 tablespoons flour; 1 packet vanilla sugar; 1 teaspoon baking powder; 1 pinch of salt; 2 tablespoons cocoa. Cream: 500 ml milk; 5 tablespoons semolina; 150 g coconut; 100 g sugar; 100 g margarine; 2 packets vanilla sugar; 4; 5 tablespoons jam. Decoration: 50 g chocolate.

Dessert - Coconut cream roll by Liliana B. - Recipia

Coconut Cream Roll I made this roll one afternoon when I needed something quick, but that also had cream and some chocolate on top. I chose coconut cream because it’s a foolproof option at home, plus the sheet is quick to make and you don’t have to complicate yourself with difficult techniques. The most challenging part of rolling for me is actually rolling the sheet, but with a damp towel, it’s much simpler than it seems. Quick Info Total time: about 3 hours 30 minutes (including cooling) Preparation time: 30 minutes Baking time: 20 minutes Cooling time/fridge: 2-3 hours (or overnight) Servings: 10-12 slices Difficulty: medium Recipe type: homemade dessert, suitable for simple occasions or when you're craving something with coconut Ingredients For the base: 3 eggs 3 tablespoons sugar 1 packet vanilla sugar 3 tablespoons milk 5 tablespoons flour 1 teaspoon baking powder 1 pinch of salt 2 tablespoons cocoa For the cream: 500 ml milk 100 g sugar 2 packets vanilla sugar 5 tablespoons semolina 150 g coconut 100 g margarine For assembly: 4-5 tablespoons jam (any type you prefer, I used apricots) 50 g chocolate for decoration Preparation Method 1. Preparing the base: Separate the egg whites from the yolks. Mix the yolks with oil (which is not listed as an ingredient, so I assume it’s not added, even though it’s mentioned in the text, so I omit it) and a pinch of salt. Beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla sugar, mixing until you achieve a dense foam. Pour the yolks over the egg whites and mix briefly, just enough to combine. Add the milk, then the cocoa and mix gently. Sift the flour together with the baking powder and fold it into the batter with a spatula, using upward motions. Do not overmix to keep the base airy. Pour the mixture into a baking tray lined with parchment paper. A standard baking tray is suitable here. Bake in a preheated oven at medium heat (180°C) for about 20 minutes. The base is done when it passes the toothpick test and doesn’t stick. 2. Rolling the base: Five minutes before you take the base out, wet a clean kitchen towel and wring it out well. When the base is ready, turn it directly onto the damp towel and carefully roll it all up, including the towel inside. Leave it like that to cool completely – at least 1 hour. 3. Coconut cream: Meanwhile, put the milk on the stove together with the sugar and vanilla sugar. When it comes to a boil, sprinkle the semolina in a rain, stirring continuously to avoid lumps. Cook on low heat, stirring often, until the cream thickens (this takes a few minutes). Remove from heat, add the margarine and coconut, and mix until the margarine melts and the cream becomes homogeneous. Let it cool completely, covering the bowl with plastic wrap directly on the cream to prevent a crust from forming. 4. Assembly: Carefully unroll the roll from the towel. Spread the coconut cream, leaving a 1 cm margin so that it doesn’t spill out when rolling. On top, add a thin layer of jam, just enough to cover the entire surface. Roll the base again, tightly but without forcing it, then wrap the roll in plastic wrap and place it in the fridge for 2-3 hours, or overnight if you have time. 5. Decoration and serving: Melt the chocolate (using a double boiler or microwave), then drizzle it over the roll or spread a thin layer on top, according to preference. Cut into slices with a sharp knife, cleaning it after each cut for clean sections. Why I make the recipe often It’s a roll that doesn’t require complicated ingredients and, once cooled, slices easily. I like it because it keeps well in the fridge and doesn’t dry out the next day. If you have leftovers, the roll can be served even after two days and it’s still just as soft. Tips and Variations Tips If you don’t have a kitchen towel, you can also use damp parchment paper, but the towel holds the base better and keeps it elastic. The cream cools faster if you pour it into a wider bowl. When rolling, don’t squeeze too hard, especially if the base is still a bit warm, otherwise, it might crack. Substitutions Margarine can be replaced with butter with 82% fat if you don’t want to use margarine. The jam can be any flavor you like: strawberries, raspberries, plums. The chocolate for decoration can be milk or dark, according to preference. Variations You can add a little grated lemon zest to the cream for a fresher flavor. For a crunchier version, you can sprinkle additional coconut flakes on top of the roll, over the chocolate. Serving Ideas It goes well with black coffee or a glass of cold milk. It can be cut into small slices for holiday platters. Frequently Asked Questions My base breaks when rolling. What can I do? If the base is dry or cold when you roll it for the first time, it tends to crack. Roll it while it’s warm, on a damp towel, and let it cool like that to keep its shape. Can I use another cream instead of coconut? Yes, you can also use vanilla or chocolate cream, but the final texture will be different. For a similar stability effect, choose a cream that sets in the fridge. Can the roll be frozen? I don’t recommend freezing – the base and coconut cream don’t retain their texture upon thawing. Can I use large or small eggs for the base? Three medium-sized eggs are ideal. If you have very small or very large eggs, you can slightly adjust the flour, but generally, the composition is quite tolerant. Nutritional Values Estimated per slice (out of 12): Calories: approximately 230-250 kcal Carbohydrates: 32 g Proteins: 4 g Fats: 10 g Values are approximate and depend on the type of jam, chocolate used, and how thick you cut the slices. The coconut cream and margarine raise the fat content, while the semolina and sugar provide the main carbohydrates. Storage and Reheating The roll can be stored in the fridge, wrapped in plastic, for up to 3 days. It doesn’t need reheating. I do not recommend freezing. If the base seems drier the next day, a slice kept at room temperature for 10-15 minutes will return to a soft texture.

Coconut cream roll

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