No Bake Chocolate Coconut Roll
- Mixing bowls
- Food processor
- Medium saucepan
INGREDIENTS
- 2 ½ cups/250 grams tea biscuits
- 5 ¼ ounces/150 grams milk chocolate
- ¾ cup/185 milliliters heavy cream
- 1 ounce/25 grams butter
- 2 tablespoons cocoa powder
Coconut filling:
- 1 ¼ cups/100 grams desiccated coconut
- ¾ cup/100 grams powdered sugar
- 3 ½ ounces/100 grams soft butter
- Extra desiccated coconut for coating
INSTRUCTIONS
- In a medium saucepan, gently melt the milk chocolate, heavy cream, and butter, stirring until smooth. Finely grind the biscuits into crumbs using a food processor. Transfer to a bowl and stir in the melted chocolate mixture and cocoa powder until fully incorporated. Spread the mixture evenly between two sheets of parchment paper, pressing it into a thin rectangle about 10 by 12 inches/25 by 30 cm.
- In a separate bowl, combine the coconut, powdered sugar, and butter until smooth and spreadable. Evenly spread this filling over the chocolate base. Using the parchment paper to guide you, roll tightly into a log. Keep the roll wrapped in parchment paper and transfer to the freezer for 1 hour, or until firm.
- Remove from the freezer, unwrap, and coat the outside evenly with desiccated coconut. Slice into rounds with a sharp knife and serve cold.
FAQ
How can I make this chocolate coconut roll dairy-free or vegan?
Replace the milk chocolate with a high-quality dairy-free dark chocolate or vegan milk chocolate. Substitute the heavy cream with coconut cream, which gives richness and blends well with the coconut filling. Use vegan butter or a cashew-based butter alternative for both the chocolate layer and the filling. Make sure your biscuits are dairy-free, as some tea biscuits contain butter or milk powder.
What is the best way to store the chocolate coconut roll?
The roll should be stored in the refrigerator, wrapped tightly in parchment paper or plastic wrap to prevent it from drying out. It keeps well for up to one week when refrigerated. For longer storage, the roll can be frozen for up to one month. If frozen, allow it to thaw in the refrigerator before slicing and serving. The firm texture from chilling makes it easier to achieve clean slices, especially if using a sharp knife.
How can I ensure clean, neat slices?
The key to neat slices is chilling and using the right technique. First, let the roll set fully in the freezer for at least one hour, or until very firm. Remove it from the freezer just before cutting. Use a sharp, thin-bladed knife, wiping it clean between each cut to prevent smearing. For extra precision, you can briefly dip the knife in hot water, dry it, and then slice, which allows the blade to glide through smoothly. This method ensures even, professional-looking slices that highlight the contrast between the chocolate and coconut layers.
Can I prepare this chocolate coconut roll in advance?
This roll is an excellent make-ahead dessert. Since it requires chilling to firm up, preparing it the day before serving actually improves the texture and makes slicing easier. You can roll, wrap, and freeze it up to a day in advance, then coat with coconut and slice just before guests arrive. For longer storage, freeze the roll for up to a month and thaw in the refrigerator overnight.
What type of biscuits work best in this recipe?
Traditional tea biscuits, like Petit Beurre, are the most common choice for chocolate coconut roll because they have a light, neutral flavor that pairs well with chocolate and coconut. Graham crackers or digestive biscuits can also be used, though they will add a slightly sweeter or nuttier flavor. For a gluten-free version, substitute with a plain, gluten-free biscuit that has a crisp texture. Avoid very buttery cookies, as they can alter the consistency of the chocolate layer, making it too rich or greasy. Consistency and crumble texture are the most important factors to maintain balance.
How do I keep the coconut filling from being too dry?
If the coconut filling feels too dry, the issue is usually with the butter-to-coconut ratio or the dryness of the desiccated coconut. Always use softened butter and mix thoroughly with the powdered sugar before adding the coconut. If needed, add a small splash of heavy cream or coconut cream to loosen the filling slightly, making it easier to spread. Make sure the filling is smooth but still holds shape, as overly wet filling may cause the roll to collapse or seep during chilling.
