Coconut Rolls

INGREDIENTS

• 1l (4 cups) of milk
• 160g (¾ cup) of all-purpose flour
• 190g (⅞ cup) of sugar
• 40g (5 tbsp) of cocoa powder
• 60 g (¼ cup) of butter
• 2 g (1 tsp) of vanilla powder
• 120g (1 ½ cup) of shredded coconut
• 300ml (1 ¼ cup) of full-fat sweetened cream, whipped
• Strawberries for serving

METHOD

1. Cover the baking tray with shredded coconut.

2. In a large pot whisk flour, cocoa, sugar, and vanilla. Slowly pour in milk, while whisking constantly. Transfer onto medium-low heat and cook for 10-15 minutes, making sure to whisk all the way through. When the mixture becomes very thick, remove from heat and add cold butter, whisk to incorporate.

3. Pour the chocolate mixture on top of the coconut and spread out evenly.

4. Chill in the fridge for 4 hours.

5. Cover the base with whipped cream and slice into 8 rectangles. Carefully roll each one and transfer it onto a serving plate. Decorate with a strawberry.