Chocolate Coconut Rolls (No-Bake Eggless Dessert)
Swirled chocolate and coconut pinwheels made with Parle Marie Gold biscuits, cocoa, and sweetened condensed milk. No oven, eggless, and ready in about 20 minutes plus chill time.
Equipment
- Mixer grinder or food processor
- Rolling Pin
- Zip-lock bags or plastic sheets
- Sharp knife
Ingredients
For the chocolate layer
- 200 g sweet tea biscuits Parle Marie Gold, finely crushed
- 3-4 tbsp cocoa powder
- 4 tbsp powdered sugar
- 6 tbsp milk
- 2 tbsp butter softened
For the coconut layer
- 100 g coconut powder desiccated
- 3 tbsp sweetened condensed milk
- 1-2 tsp milk optional, only if the dough is stiff
Instructions
Prep
- Break the sweet tea biscuits into pieces and grind them to a fine powder. Measure 200 g.
Make the chocolate dough
- In a bowl, mix the biscuit powder, cocoa powder, and powdered sugar.
- Add 4 tbsp milk. Knead into a soft dough that holds together. If it feels dry, add milk 1tbsp at a time. When the dough is ready. Take 2 tbsp softened butter and knead it into the dough.
Make the coconut dough
- In another bowl, mix the coconut powder with the sweetened condensed milk until a pliable dough forms.
- If the dough is stiff, add the optional milk 1 teaspoon at a time, up to 2 teaspoons.
Roll and assemble
- Place the chocolate dough balls between plastic sheets and roll it a little.
- Peel the plastic from the chocolate sheet. Put the the coconut dough ball on top. Then roll both together. As thin as possible.
- Gently pull the rolled dough together and roll into swiss roll log.
- Wrap the log in plastic. Refrigerate at least 3 hours, until firm.
Serve
- Slice into 1/2-inch rounds with a sharp knife. Serve chilled.
Notes
Fine biscuit powder keeps the chocolate dough from cracking while you roll it.
Butter and milk bind the chocolate layer. Sweetened condensed milk binds and sweetens the coconut layer.
The coconut layer uses 3 tablespoons of sweetened condensed milk.
Store the wrapped log in the refrigerator up to 2 days. Slice close to serving for the neatest edges.
You can freeze the whole log up to about a week. Thaw it overnight in the fridge before slicing.
This batch uses dairy butter and sweetened condensed milk.
Tried this recipe?Let us know how it was!