Coconut biscuit roll dessert

Coconut Biscuit Roll – A delicious dessert, perfect for warm days

When it comes to quick and tasty desserts, the coconut biscuit roll is definitely among the most beloved choices. This simple yet spectacular recipe requires no cooking on the stove, making it ideal for hot summer days or for moments when you want to indulge in a sweet treat without too much effort. Additionally, it is a versatile recipe that you can adapt to your preferences.

Total preparation time: 60 minutes
Cooling time: 2 hours
Number of servings: 12-15

Necessary ingredients:

For the sheets:
- 500 g biscuits
- 2 cups of milk (approximately 400-500 ml)
- 3 tablespoons cocoa

For the cream:
- 200 g powdered sugar
- 200 g butter (at room temperature)
- 100 g coconut
- 3 packets of vanilla sugar

Recipe preparation:

1. Crushing the biscuits: Start by crushing the biscuits as finely as possible. You can do this using a food processor or, if you don’t have one, place the biscuits in a plastic bag and crush them with a rolling pin. Obtain a fine powder that will form the base of your sheet.

2. Preparing the sheet mixture: In a large bowl, add the crushed biscuits, cocoa, and milk. Mix the ingredients well until you obtain a homogeneous mixture. Make sure there are no lumps of biscuits. If the mixture is too dry, add a little milk, but be careful not to make it too soft.

3. Forming the sheets: Divide the mixture into two equal parts. Roll out each part between two sheets of plastic or baking paper, using a rolling pin. Aim for an even thickness of about 0.5 cm. Once you’re done, gently remove the plastic wrap from the top.

4. Preparing the cream: In another bowl, beat the butter at room temperature until it becomes fluffy. Gradually add the powdered sugar and vanilla sugar, mixing continuously until the mixture becomes creamy and homogeneous. Add the coconut and mix well.

5. Assembling the roll: Using a spatula, spread the cream obtained on each biscuit sheet. Roll each sheet tightly, using the plastic wrap to form a cylinder. Make sure to roll evenly to achieve a beautiful roll.

6. Cooling: Wrap the rolls in plastic wrap and place them in the refrigerator for at least 2 hours to firm up.

7. Serving: Once the rolls are well chilled and firm, cut them into slices the thickness of a finger. They can be served as is or with a drizzle of melted chocolate on top for added flavor.

Tips and tricks:

- If you want to add a touch of originality, you can replace the coconut with ground nuts or pistachios for a crunchy version.
- You can also add a splash of rum essence to the cream to enhance the flavor.
- When serving, pair them with a scoop of vanilla ice cream or a caramel sauce for an even more decadent dessert.

Nutritional information:

This coconut biscuit roll is not only delicious but also quite easy to make in terms of calories. One serving contains approximately 200-250 calories, depending on the size of the slices and the ingredients used. The biscuits provide carbohydrates, while the butter and coconut add healthy fats, making this dessert a better choice than many other sweets.

Frequently asked questions:

1. Can I use gluten-free biscuits?
Yes, you can use gluten-free biscuits to make this recipe suitable for those with gluten intolerance.

2. How can I store the roll?
The roll can be stored in the refrigerator for 3-4 days, well wrapped in plastic wrap.

3. Is it possible to freeze the roll?
Yes, you can freeze it! Make sure it is well wrapped and consume it within a month.

In conclusion, the coconut biscuit roll is a wonderful choice for a quick and delicious dessert that can be adapted according to personal preferences. Whether you prepare it for a summer party or simply to treat yourself, you can’t go wrong. Enjoy every slice and savor this easy-to-make delicacy!