Go Back
Chocolate Coconut Roll - No Bake
Servings: 1 roll (13x3 inches; 33x8 cm)
  • For the COCONUT ROLL:
  • 200 g butter biscuits 7 oz, like Petit Beurre
  • 200 g desiccated coconut (7 oz or 2 1/2 cups)
  • 200 g sugar (7 oz or 1 cup)
  • 4 Tbsp cocoa*
  • 2 Tbsp rum
  • 1 - 1 1/2 cup strong brewed coffee
  • For the FILLING:
  • 120 g butter (1/2 cup or 1 stick + 2 tsp)
  • 100 g powdered sugar (4 oz or 3/4 cups)
  1. In a food processor, grind the biscuits to a powder.
  2. Add coconut, sugar, cocoa and rum. Slowly add a few tablespoons of coffee, little at a time, to form a pliable dough (the dough should not be too moist). Put the dough on a table (or a counter) covered with plastic foil.
  3. For the FILLING, beat butter with mixer until fluffy. Add powdered sugar and beat some more until sugar is dissolved.
  4. Roll the coconut dough into a rectangle, about 1 cm (1/3 inch) thick. Spread the butter mixture all over. Slowly roll the rectangle to form a roll. Sprinkle with some dessicated coconut (optional). Wrap the roll in a cling film and refrigerate it over night. After it is set, remove the foil and slice with a knife into 1/2 inch thickness pieces. Serve with whipped cream.
Recipe Notes

* Omit cocoa if you want to make plain Coconut Roll.