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Coconut roll based on homemade recipe
No-bake chocolate and coconut roll slices, a quick and delicious treat

Coconut roll

Author: Flavelo
Recipes Cakes and Desserts
The secret of this dessert is the absorbency of the biscuit crumbs meeting the fat. Without baking, merely by thoroughly combining ingredients, that characteristic texture is created—sliceable yet soft—where the bitterness of the cocoa dough meets the sweetness of the coconut filling.
🕒 Prep Time 30 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl (for assembling dough)
  • Pastry board or silicone mat
  • Rolling pin
  • Knife (for slicing)
  • Scales

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Weigh all ingredients precisely. Put the biscuits, icing sugar, cocoa powder and salt in a large mixing bowl, then mix dry until the cocoa evenly colours the biscuits.

Tip: Dry mixing helps prevent cocoa lumps in the dough. Salt enhances the sweet flavours (flavour enhancement).
2 ✓

Add the soft butter (or margarine), milk and rum flavouring to the dry mixture. Start kneading by hand.

Tip: The butter must be soft to form an emulsion with the liquid and powders (homogenisation).
3 ✓

Knead the mass until it comes together completely, separates from the side of the bowl, and has a nice shiny surface. If crumbly, add another drop of milk.

Tip: During kneading, the biscuit granules absorb moisture (hydration).
4 ✓

Lay out a sheet of baking paper and sprinkle with half the desiccated coconut. Place the dough ball on it, flatten slightly, then roll out into a rectangle approx. half a centimetre thick. If the rolling pin sticks, sprinkle the dough with a little coconut too.

Tip: The bed of coconut prevents sticking and also functions as a coating.
5 ✓

Sprinkle the rolled-out dough evenly with the remaining desiccated coconut, then using the baking paper, roll it up tightly from the longer side, as if rolling a carpet.

Tip: Rolling tightly squeezes out air, so the roll won't fall apart when slicing.
6 ✓

Wrap the log in cling film or baking paper and put in the fridge for at least 2 hours for the butter to set and the dough to solidify.

Tip: During cooling the fat crystallises, giving the dessert its structure (physical setting).
7 ✓

After resting, remove and slice into finger-thick rounds with a sharp knife. Serve cold.

Tip: If the mass sticks to the knife, dip it in warm water before each cut, then wipe dry.

Recipe FAQ

Why does the dough crack when rolling?
There is likely too little liquid or fat in it. Add a tiny bit more milk or soft butter and knead again.
What if it's too sticky?
Add a little more biscuit crumbs, it will absorb the excess moisture.
How long does it keep?
It stays fresh for 3-4 days in the fridge, in an airtight container.

Ingredients

  • 250 g Ground rich tea biscuits (or similar plain biscuits)
  • 100 g Icing sugar (sieved)
  • 2 tbsp Cocoa powder (unsweetened)
  • 100 g Butter or Margarine (room temperature, soft)
  • 50 ml Milk
  • 1 tsp Rum flavouring
  • 150 g Desiccated coconut
  • 1 pinch Salt