No-bake coconut and creamy rolls: they will be gone in seconds!

published on 17 July, 2020 at 17:25
They are so addictive and easy to make! Here's how:
 
INGREDIENTS
1l (4.08 cups) of milk
100g (0.5 cup) of sugar
400g (3.2 cups) flour
30g (2 tbsp) cocoa
15g (1 tbsp) butter
15g (1 tbsp) vanilla sugar
400g (4.8 cups) coconut
500ml (2.13 cups) whipped cream
Pistachios
Raspberries
 
METHOD
  1. Put the dish on a low heat and prepare the pudding. Add milk, sugar, flour and cocoa. Be sure to stir during cooking.
  2. Add butter and vanilla sugar after the pudding is ready.
  3. Line a baking sheet with baking paper. Cover the bottom of the pan with coconut, then pour out and spread the pudding evenly.
  4. Place the pan in the refrigerator for 20 minutes. Meanwhile, whip the whipped cream. Cover the pudding with whipped cream and put the pan back in the fridge for an hour.
  5. Cut the cake and roll. Sprinkle with pistachios on the surface and put one raspberry on each cake.
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