Coconut and cocoa roll (vegan)

Name: Coconut and cocoa roll (vegan) - Lili D.
Ingredients: For the brown layer: 400 g plain biscuits; 4 tablespoons cocoa; 200 g sugar; 200 ml water; 80 g margarine; one vial of rum essence. For the coconut cream: 200 g margarine; 10 tablespoons powdered sugar; 100 g coconut; one vial of vanilla essence.

Dessert - Coconut and cocoa roll (vegan) by Lili D. - Recipia

Coconut and Cocoa Roll (Vegan) Sometimes, when I need a quick dessert for the weekend or a regular day, I make this roll with biscuits, cocoa, and coconut. I have tried it several times, both in the vegan version and with butter and powdered milk when I'm not fasting. It’s easy to make, doesn’t require baking, and slices beautifully. The only step that requires a bit of attention is rolling the sheet tightly, but with a little care, it’s not a problem. Quick Info Total time: about 50 minutes (including minimum cooling) Preparation time: 30 minutes Cooling time: at least 20 minutes Servings: 20 slices (2 rolls) Difficulty: easy Recipe type: vegan dessert, suitable for guests or holidays Ingredients For the brown sheet: - 400 g plain biscuits - 4 tablespoons cocoa - 200 g sugar - 200 ml water - 80 g margarine - 1 bottle rum essence For the coconut cream: - 200 g margarine - 10 tablespoons powdered sugar - 100 g coconut - 1 bottle vanilla essence For finishing: - extra coconut for rolling the roll (optional) Preparation Method 1. Crumbling the biscuits The plain biscuits are crushed as finely as possible, either manually or with a food processor. I’ve noticed that the final texture is more pleasant if there are no large pieces left. 2. Preparing the cocoa liquid In a small saucepan, mix the water, sugar, cocoa, and margarine. Place over medium heat, stirring constantly. When it starts to boil, turn off the heat. Let it sit for 1-2 minutes so it doesn’t boil too hard before pouring it over the biscuits. 3. Mixing the sheet composition Pour the hot liquid over the crushed biscuits. Add the rum essence. Mix and knead with your hands or a spatula until a homogeneous dough is obtained, which does not stick to your hands but holds together. It should not be overworked, just enough to combine all the ingredients well. 4. Dividing and rolling the sheet Divide the dough into two equal parts. On a baking paper or silicone mat, roll each piece into a rectangular sheet, about 0.5 cm thick. The final size of each sheet is approximately 35 cm long. 5. Coconut cream In a bowl, mix the margarine (at room temperature) with the powdered sugar until fluffy. Add the coconut and vanilla essence. Mix until completely homogeneous. The cream should not be liquid or too soft. 6. Assembly On each brown sheet, spread an even layer of coconut cream. Then roll it as tightly as possible, using the baking paper or mat underneath. Repeat with the second roll. 7. Cooling Wrap the rolls in cling film and refrigerate for at least 20 minutes. The texture becomes firmer and slices more easily. 8. Finishing and slicing Before cutting, roll each roll in coconut (optional) for a nicer appearance. Slice with a sharp knife. Why I make this recipe often It’s the dessert I turn to when I want something no-bake that keeps well in the fridge. It’s easily adaptable, the ingredients can be found in any supermarket, and you can make two rolls at once, making it efficient for events or when I have guests. The texture doesn’t change if I leave it in the fridge for 1-2 days. Tips and Variations Tips - The sheet should be rolled out as evenly as possible for the roll to look good when sliced. - If the dough seems too soft or too hard, I can add 1-2 tablespoons of biscuits or a little liquid (water). - For a clean cut, I use a wide, slightly moistened knife. Substitutions - Margarine can be replaced with butter if you’re not fasting. - The biscuits can be whole grain or plain, but they should not be filled. - The rum essence can be omitted or replaced with a bit of orange zest if you don’t like the flavor. Variations - For the “sweet” version, you can add 100 g of powdered milk to the coconut cream for a creamier texture and more intense flavor. - You can add a few raisins or candied fruits to the coconut cream for variety. Serving Ideas - The roll can be sliced thinly to yield more servings for a platter. - It goes well as a dessert with coffee or tea, but also as a sweet snack for lunch boxes. Frequently Asked Questions 1. Can I use digestive biscuits or whole grain biscuits? Yes, but the taste will be slightly different. I prefer plain biscuits because they have a neutral taste that complements the other ingredients. 2. Can the roll be frozen? I do not recommend freezing because the texture of the margarine and coconut cream may change after thawing. 3. What can I substitute for margarine if I don’t want a plant-based product? If you’re not fasting, you can use butter. If you want to stick to the vegan version, there are other plant fats, but not all provide the same consistency. 4. Do the biscuits have to be very finely crushed? For a compact and smooth sheet when rolling, the biscuits should be crushed as finely as possible. If there are large pieces, the dough will break when rolling. 5. How can I avoid the sheet breaking when rolling? Do not let the composition cool too much before rolling, and use the film or paper underneath to tighten it as evenly as possible. Nutritional Values (approximate per slice, 1/20 of the recipe) Calories: ~170 kcal Proteins: 1.5 g Fats: 8 g Carbohydrates: 23 g Values are approximate. The caloric content may vary depending on the type of biscuits and margarine used. It contains enough carbohydrates and fats, being a filling dessert. Storage and Reheating The roll is kept in the fridge, wrapped in cling film or in a closed container. It lasts well for 3-4 days without changing its taste or texture. It is not reheated, served cold or at room temperature. If it stays longer, it may absorb odors from the fridge, so I prefer to wrap it as well as possible.

Coconut and cocoa roll (vegan)

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