Coconut rolls: the fresh and creamy dessert!

Total time: 30 min
Difficulty: Low
Serves: 4-6
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By Cookist

They may look like mini Swiss rolls, but it takes hardly any effort to make! For this no-bake recipe, a chocolate pudding mixture is poured on top of dried coconut and left to set. Once set, the rolls are filled with cream and are ready to be enjoyed. The flavors and texture are similar to that of a classic Swiss roll, but in miniature form and much easier to make.

To make it, you’ll only need a handful of ingredients. For the chocolate pudding: milk, sugar, flour, cocoa powder, and butter. Then you add dried (desiccated) coconut and whipped cream for assembly. The coconut rolls are easy to customize according to your liking, so make sure to check out our tasty tips below!


To make the rolling process easier, you can line the baking sheet with wax paper.

Instead of topping the rolls with strawberries, you can also use crushed nuts, chocolate ganache, a drizzle of caramel, or fruit puree. Other fresh fruits like blueberries or bananas will also work well.

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 Coconut Rolls

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

What To Serve With ABC

The coconut rolls can be served as is, with fresh fruits on the side.

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1l (4 cups)
All purpose flour
160g (¾ cup)
190g (⅞ cup)
Cocoa powder
40g (5 tbsp)
60 g (¼ cup)
Vanilla powder
2 g (1 tsp)
Shredded coconut
120g (1 ½ cup)
full-fat sweetened cream, whipped
300ml (1 ¼ cup)

How To Make Coconut Rolls

In a large pot, whisk flour, cocoa, sugar, and vanilla.

Slowly pour in milk, while whisking constantly.

Place the pot on the stove over medium-low heat and cook for 10-15 minutes. Once the mixture becomes very thick, remove it from the heat and add cold butter. Whisk until the butter is melted.

Cover the baking tray with shredded coconut.

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

Use a spatula to smooth the chocolate over the coconut. Chill in the fridge for 4 hours.

Cover the base with whipped cream and slice into 8 rectangles.

Carefully roll each one and transfer it onto a serving plate.

Decorate with strawberries.


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