Ingredients:
1 tin condensed milk
1 cup dry coconut powder
1/4 cup cocoa powder
1/2 cup milk powder
1tbsp. plain flour
3 tbsp. butter
4-5 drops vanilla essence
Method:
- Empty condensed milk into two pan, half in each.
- Add 3/4 coconut powder to one.
- Add cocoa, milk powder, plainflour to the other.
- Add half butter to each pan.
- Add 2 drops essence in each.
- Mix contents of each pan well.
- First place cocoa mixture pan to heat.
- Stir continuously with spatula till a soft lump forms and leaves sides of pan.
- Take off fire. Cool a little.
- Roll carefully, on a large sheet of butterpaper.
- Dust with icing sugar to help rolling if required.
- Put second pan to cook, similarly.
- When mixture is a soft lump, and leaves side of pan, take off fire.
- Cool a little, roll similarly.
- Invert with butter paper over cocoa layer, so both layers are one on top of the other.
- Carefully peel off upper paper.
- Make a tight roll of both, to form a swissroll.
- Spread remaining coconut powder on a dry sheet of butterpaper.
- Cover roll with coconut by rolling it on spread coconut powder.
- Chill roll for 3-4 hours, cut into thin half inch slices.
- Store in airtight container, refrigerate.
Making time: 1 hour
Makes: 20 rolls
Shelflife: 2 weeks refrigerated
Coconut Dishes Index
