Coconut cream cookie roll

Name: Coconut cream cookie roll - Sidonia O.
Ingredients: Base: 500 g biscuits; 3 tablespoons cocoa; 2 cups milk; 1 tablespoon powdered sugar; 1 vial rum. Cream: 1 pack butter; 200 g coconut flakes; 3 packets vanilla sugar; 200 g powdered sugar.

Dessert - Coconut cream cookie roll by Sidonia O. - Recipia

I have made this cookie roll with coconut cream so many times, especially when I had unexpected guests or simply when I wanted something sweet without baking. I love it because it doesn't require complicated techniques and you don't need too much time for preparation. It's the kind of dessert that can easily be adapted if you don't have everything at home, but the coconut cream gives it a special taste that really makes a difference. Quick Info Total time: about 30 minutes preparation + 4-6 hours in the fridge Actual preparation time: 30 minutes Cooling time: 4-6 hours Servings: 10-12 slices Difficulty: easy Recipe type: quick dessert, no baking Ingredients Base: - 500 g plain cookies - 3 tablespoons cocoa - 2 cups milk - 1 tablespoon powdered sugar - 1 vial rum essence Cream: - 1 package of butter (200 g) - 200 g coconut flakes - 3 packets vanilla sugar - 200 g powdered sugar Preparation method 1. Put the cookies in a food processor and crush them well. They should be like a coarser flour, without large pieces. 2. Add the cocoa, powdered sugar, and rum essence over the cookies. Mix gently, directly in the bowl, so that the cocoa and sugar are evenly distributed. 3. Start pouring the milk gradually, mixing after each addition. Check the texture – the final composition should be like a soft, moldable dough that doesn’t run and can be spread. 4. Take the cookie mixture and place it between two sheets of food wrap. Flatten with your hands or a rolling pin until you get a rectangular sheet, about 1-1.5 cm thick. It doesn’t have to be perfect, but it shouldn’t be cracked. 5. For the cream, beat the soft butter with the powdered sugar, vanilla sugar, and coconut flakes. You can use a spatula or mixer, but don’t beat too much; it just needs to be well combined. 6. Spread the cream over the cookie sheet, without reaching the edges (about 1 cm left free on all sides). This way, the cream won’t spill out when you roll it. 7. Roll tightly using the wrap underneath. Squeeze gently, without pressing too hard, so the cream doesn’t spill out and the base doesn’t crack. 8. Wrap the roll well in the wrap and put it in the fridge for at least 4-6 hours. After cooling, you can cut it into slices with a sharp knife. Why I make this recipe often It's one of the recipes I make when I want something quick and certain. You don’t even need an oven, and the ingredients are handy. It keeps well in the fridge, and I like that it slices nicely, even after a few days. The coconut cream pairs well with the cookie and cocoa base without being too sweet. Tips and variations Tips - If the cookies don’t crush well, you can put them in a bag and crush them with a rolling pin. - The milk is added gradually to avoid getting a dough that is too soft or too hard. Each type of cookie absorbs differently. - For cutting, use a sharp knife and wipe the blade after each slice. This way, the edges will remain clean. Substitutions - Powdered sugar can be replaced with granulated sugar, but the cream will feel more grainy. - If you don’t have rum essence, you can also use almond or vanilla essence, but the taste will be different. - Instead of milk, you can try plant-based drinks (for example, coconut milk) if needed, but the texture might change slightly. Variations - You can add a little ground walnut to the base for texture, but don’t change the basic proportions. - For a more intense coconut flavor, you can sprinkle some coconut on top of the rolled base before wrapping the roll in wrap. Serving ideas - It is served cold, cut into thick slices of 1-2 cm. It goes well with coffee or as a snack between meals. - For appearance, you can decorate with a dusting of cocoa or a few coconut flakes on top before serving. Frequently asked questions 1. Can I use cocoa cookies instead of plain ones? Yes, you can also use cocoa cookies. The result will be more intense in flavor and you won’t need to add as much cocoa additionally. 2. What should I do if the roll breaks while rolling? If it breaks, squeeze the edges with your hand and press gently to stick the base. After cooling, the cream holds everything together. Generally, it doesn’t affect the appearance after cutting. 3. Can the roll be frozen? The roll can be frozen, but the texture of the butter and coconut cream will change slightly after thawing. I recommend keeping it in the fridge, where it holds better. 4. Do I need to leave the roll in the fridge longer if I make it in summer? If it’s very hot, it’s good to leave it for at least 6 hours or even overnight to set well, especially if the butter has softened a lot during preparation. 5. Can I use margarine instead of butter? Technically yes, but the taste and texture will be different. Butter gives the cream a better taste and consistency. Nutritional values Approximately, one slice (out of 12) has around 250-300 calories. For the whole recipe, approximately: - Calories: 3000-3500 kcal total - Carbohydrates: 400-450 g - Fats: 130-160 g - Proteins: 30-35 g Values are approximate, depending on the type of cookies and the accuracy of portioning. It’s a substantial dessert, with sugar and fats, typical for rolls with cream. Storage and reheating The roll is stored in the fridge, wrapped in food wrap or in a container with a lid. It lasts 3-4 days without problems. It is not reheated – it is served cold, directly from the fridge. If there are leftovers, it keeps its good texture until the last slice.

Preparation

The biscuits are crushed in a food processor, then cocoa, rum essence, sugar are added, and it is soaked with milk until it becomes a dough that can be rolled out. The resulting mixture is placed between two sheets of plastic wrap and rolled up. Meanwhile, the cream is made by mixing the whipped butter with sugar and vanilla, then adding the coconut flakes. The cream is spread over the rolled-out dough, and then it is rolled as tightly and neatly as possible. It is left in the refrigerator for at least 4-6 hours. Enjoy your meal!!

Coconut cream cookie roll

Preparation

Tags

Categories