Coconut Biscuit Roll

Coconut biscuit roll is undoubtedly a dessert worth trying, even if it doesn't have an extravagant appearance. This recipe stands out for a few essential qualities: it is extremely affordable and very easy to prepare. Another major advantage of this roll is that it requires no baking, making it perfect for hot summer days. Due to its simplicity, it can even be made by children, turning cooking into a fun and flavorful activity.

To start, we need simple biscuits, like the popular ones, which will form the base of the roll. We can crush them using a rolling pin, but to avoid mess, it is recommended to put them in a sturdy bag or a clean towel. This way, we can easily crush them, repeating the process until we obtain a fine texture. Once all the biscuits are crushed, we transfer them to a large bowl and add the three tablespoons of cocoa, mixing well to ensure all the ingredients are evenly combined. If we want to enrich the flavor of the roll, we can add a few teaspoons of vanilla or rum essence.

Next comes the stage where we add the milk. It is important to pour the 400 ml of milk gradually, to control the consistency of the mixture. We don't want the roll to be too soft, so it is advisable to have a little milk in reserve, in case we get a mixture that is too rigid. This precaution is essential, as the biscuits can vary in moisture and texture, and sometimes, it is necessary to adjust the amount of milk.

After we have obtained a homogeneous mixture, we spread a plastic wrap on the work surface. We place the mixture in the center of the wrap and spread it, either with our fingers or using the rolling pin, until we form an even sheet. This stage is essential to ensure an easy rolling.

Now we focus on the coconut cream, which will add extra flavor to the roll. We mix a package of room temperature butter (200 g) with 200 g of powdered sugar and 100 g of grated coconut. It is important to use powdered sugar, as it dissolves much better than granulated sugar. If desired, we can add a little vanilla essence for a more intense flavor.

Once the cream is ready, we spread it evenly over the biscuit sheet. Then, using the wrap, we carefully roll the mixture, tightening it well at the ends. The resulting roll should be left in the refrigerator for a few hours, not in the freezer, to firm up and maintain its shape. An interesting option would be to divide the mixture into two, creating two smaller rolls of about 30 cm each, for easier storage in the refrigerator. This way, we can enjoy a delicious dessert that is easy to make, ideal for any occasion.