Chocolate Coconut Rolls: the delicious recipe for no-bake chocolate coconut rolls

Total time: 45 Min + chilling time
Difficulty: Low
Serves: 8 people
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If you like a good Swiss roll, then you’ll love these no-bake chocolate coconut rolls. It’s an easy, no-bake dessert recipe, with flavors and texture similar to that of a classic Swiss roll, but in miniature form.

You’ll only need a handful of ingredients. Make a chocolate pudding with milk, sugar, flour, and cocoa, and top with coconut whipped cream. Sprinkle it with a few pistachios, and it’s ready to be served. They are so addictive and easy to make! It’s easy to customize according to your own taste preferences, so make sure to check out our tasty tips below!

Chocolate Coconut Roll Ingredients

Milk – use full-fat milk for the best results.

Sugar – granulated sugar.

Flour – use all-purpose flour.

Cocoa powder – natural, unsweetened cocoa powder.

Butter – you can use either salted or unsalted.

Coconut – use unsweetened coconut.

Whipped cream – use full-fat.


How To Make Chocolate Coconut Rolls

Start by preparing the pudding. Place a saucepan over low to medium heat and add milk, sugar, flour, and cocoa. Be sure to stir during cooking until it thickens. Add butter and vanilla sugar after the pudding is ready and stir until the butter has melted.

Line a baking sheet with baking paper. Cover the bottom of the pan with the fine coconut, then pour out the pudding and spread it evenly with a spatula. This mixture now needs to be set, so place it in the fridge for at least 20 minutes.

Now prepare the whipped cream. Cover the pudding with the whipped cream, and refrigerate again for at least 1 hour. When ready, cut the cake into long strips, roll, and sprinkle with pistachios.

Tips For No-Bake Chocolate Coconut Rolls 

If you want more texture, you can add a cookie base. Simply mix together 5.3 oz biscuits (Marie biscuits, Oreos, or vanilla wafers) and 1/4 cup of melted butter, and press into the pan before adding the pudding.

Alternatively, you can make a cookie base only. Mix together 15 crushed Marie biscuits, 1/3 cup superfine sugar, 2 tsp melted butter, 2 tbsp milk, and 2 tbsp cocoa powder.

Alternative toppings: cover with crushed nuts, chocolate ganache, a drizzle of caramel, or raspberry fruit puree.

For added flavor, toast the coconut before using it. To do this, place the coconut in a frying pan over medium heat. Cook until it starts to turn golden and fragrant. Store the coconut in an airtight bag or container in the fridge for up to 2 weeks.


How To Store Chocolate Coconut Rolls

Store the coconut rolls in the fridge (in an airtight container) for up to 4 days. The rolls can also be frozen for up to 2 months.

1 liter (4.08 cups)
100 g (0.5 cup)
400 g (3.2 cups)
Cocoa powder
30 g (2 tbsp)
15 g (1 tbsp)
vanilla sugar
15 g (1 tbsp)
400 g (4.8 cups)
Whipped cream
500 ml (2.1 cups)
pistachios for serving
raspberries for serving


Put the dish on low heat and prepare the pudding. Add milk, sugar, flour, and cocoa. Be sure to stir during cooking.

Add butter and vanilla sugar after the pudding is ready.

Line a baking sheet with baking paper. Cover the bottom of the pan with coconut.

Pour out and spread the pudding evenly.

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.

Cut the cake and roll.

Sprinkle the pistachios on the surface and put one raspberry on each cake.

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