Coconut roll

When I need a quick, no-bake dessert, I make this coconut biscuit roll. I've found that it works well even with ordinary pantry ingredients. The recipe has no complicated steps and turns out just as well every time, so I use it often, especially when I have guests or want something sweet on the spot.

Quick Info

Total time: about 1 hour and 30 minutes (including chilling)
Preparation time: 25-30 minutes
Cooking time: 5-10 minutes on the stove for the syrup
Servings: 12 slices (one roll)
Difficulty: easy
Recipe type: quick, no-bake dessert

Ingredients

For the base:
300 g popular biscuits
3 tablespoons cocoa
half a glass of white wine
half a glass of water
half a glass of sugar
1 tablespoon of butter

For the cream:
100 g coconut
100 g powdered sugar
200 g butter
1 vial of rum essence

Preparation method

1. I crush the biscuits as finely as I can. It’s okay if there are some smaller pieces, not just flour.
2. In a small saucepan, I put sugar, wine, cocoa, water, and butter over low heat. I stir occasionally until the sugar and butter melt and the mixture becomes smooth. When the liquid is homogeneous, I take the pot off the heat and let it cool completely.
3. After the syrup has cooled, I pour it over the crushed biscuits. I mix everything with a spoon or by hand until I get a mixture that holds together and doesn’t run. If it seems too dry, I knead a little more; if it’s too soft, I add 1-2 crushed biscuits.
4. I prepare a plastic wrap on the work surface and spread the biscuit mixture into a rectangular shape, about 1-2 cm thick, pressing lightly to make it even.
5. For the cream, I mix in a bowl the butter (at room temperature) with the powdered sugar, coconut, and rum essence. I homogenize everything with a spoon or spatula until I get a spreadable paste.
6. I spread the cream over the biscuit layer as evenly as I can. I don’t press too much towards the edges, so it doesn’t spill out when I roll.
7. I roll it tightly, using the plastic wrap to ensure the ends are sealed well. I put the roll in the fridge for at least an hour to firm up and be cut nicely.
8. When I take it out of the fridge, I remove the wrap and cut the roll into slices.

Why I make the recipe often

Because I don’t need an oven, it’s made from simple ingredients, and it keeps well in the fridge. It works for any occasion, doesn’t collapse, and doesn’t dry out quickly. You can quickly adjust the quantities based on how much you need.

Tips and variations

Tips

If the butter for the cream is too cold, it spreads poorly, and you risk breaking the biscuit layer. I always leave it for 15-20 minutes at room temperature before using it.
Don’t press too hard on the biscuit mixture when spreading it, so it doesn’t turn out too dense.
It’s easier to cut slices after the roll has been in the fridge for at least an hour.
The plastic wrap helps a lot with rolling and maintaining shape.
Substitutions

You can use digestive biscuits if you don’t have popular ones.
The white wine can be omitted or replaced with a little milk or water if you’re making it for kids.
The butter in the cream can be replaced with margarine, but the texture and taste change slightly.
Variations

You can add chopped nuts to the coconut cream.
For flavor, you can use vanilla essence instead of rum.
Instead of powdered sugar, you can use granulated sugar, but the cream won’t be as smooth.
Serving ideas

You can dust it with coconut on top if you want a more festive look.
The slices are served cold, directly from the fridge.
They go well with coffee or tea.
Frequently asked questions

1. Can I make the roll without wine?
Yes, you can skip the wine and use only water or milk. It doesn’t radically change the texture, but the taste will be more neutral.

2. Can I use butter with a lower fat percentage?
Yes, but the cream may turn out softer or less consistent. It’s important that the butter is soft enough to mix well with the powdered sugar and coconut.

3. What can I replace coconut with?
You can try ground nuts or peanuts, but you’ll get a different taste and texture. The mixture may need adjustments if you use other ingredients.

4. How thick should the biscuit layer be?
A thickness of 1-2 cm is sufficient for the roll to be easily rolled and to hold the cream inside.

5. Can the roll be frozen?
I don’t recommend it, because upon thawing, the butter cream with coconut can become slightly watery, and the texture of the biscuits changes.

Nutritional values

Estimated, for one slice (1/12 of the roll):
Calories: approximately 300 kcal
Protein: 3-4 g
Fat: 18-20 g
Carbohydrates: 30-35 g

The values are indicative and can vary depending on the type of biscuits and butter used. The roll is quite caloric, mainly due to the butter and biscuits.

Storage and reheating

The roll is stored in the fridge, wrapped in plastic wrap or in a closed container. It keeps well for 3-4 days without drying out or becoming too soft. No reheating is needed; it is served cold, directly from the fridge. If it stays out too long, the butter cream can soften, especially in summer.

That’s all I do for the coconut biscuit roll. Simple, quick, and risk-free.

 Ingredients: 300 g popular biscuits, 3 tablespoons cocoa, half a glass of white wine, half a glass of water, half a glass of sugar, one tablespoon of butter. For the cream: 100 g coconut, 100 g powdered sugar, 200 g butter, one essence of rum.

 Tags:  coconut roll cookie roll