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

How to Make Coconut Chocolate Rolls

• Empty condensed milk into two pans, half in each.
• Add 3/4 coconut powder to one.
• Add cocoa, milk powder, plain flour to the other.
• Add half butter to each pan.
• Add 2 drops of essence in each.
• Mix contents of each pan well.
• First place cocoa mixture on 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 butter paper.
• 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 paper.
• Make a tight roll of both, to form a Swiss roll.
• Spread remaining coconut powder on a dry sheet of butter paper.
• Cover rolls with coconut by rolling it in it. Chill roll for 3-4 hours, cut into thin half inch slices.
• Store in airtight container and refrigerate.