Coconut Rolls with Custard Filling

Soft, creamy, and coconut-coated, these no-bake rolls are perfect for dessert tables or afternoon tea. The custard is rich and smooth, and the shredded coconut gives a lovely texture contrast.

 Ingredients

For the Custard Filling:

• 1 liter (4 cups) milk

• 1 cup sugar

• 1 cup + 1 tbsp all-purpose flour

• 60 g (4 tbsp) unsalted butter

• 1 tsp vanilla extract

For the Biscuit Layer:

• About 250–300g (9–10 oz) plain tea biscuits (such as Petit Beurre, Marie, or graham crackers)

For Coating:

• 1½ to 2 cups unsweetened shredded coconut

Directions

Step 1: Prepare the Custard

1. In a medium saucepan, whisk together the milk, sugar, and flour until smooth.

2. Place over medium heat and cook, stirring constantly, until the mixture thickens into a custard (about 10–12 minutes).

3. Remove from heat, add the butter and vanilla extract, and stir until fully melted and incorporated.

4. Let the custard cool slightly (it should remain spreadable).

Step 2: Assemble the Rolls

1. Lay a large sheet of plastic wrap or parchment paper on a clean surface.

2. Arrange a layer of tea biscuits tightly next to each other (usually 3 biscuits wide and 4–5 long, depending on size).

3. Spread a generous amount of the warm custard evenly over the biscuit layer.

4. Using the plastic wrap as a guide, gently roll the layer into a log, starting from the shorter end.

5. Once rolled, apply a thin layer of custard on the outside if needed to help the coconut stick.

Step 3: Coat & Chill

1. Roll the log in shredded coconut until completely covered.

2. Wrap tightly in the plastic wrap and refrigerate for at least 4 hours, or until fully set.

3. Once firm, slice into 1-inch pieces and serve chilled.

Tips

• You can use chocolate biscuits or flavor the custard with lemon zest or almond extract for variety.

• For a firmer filling, add 1 tbsp of cornstarch along with the flour.

• To enhance presentation, drizzle with white chocolate or serve with a dusting of powdered sugar.

⏱ Time & Servings

• Prep time: 20 minutes

• Chill time: 4 hours

• Total time: 4 hours 20 minutes

• Servings: 12–14 slices