Chocolate Coconut Rolls (No-Bake Eggless Dessert)
Swirled coconut and chocolate Marie biscuit rolls. No oven, eggless, and ready in about 20 minutes plus chill time. Slice and serve cold.
Equipment
- Mixer grinder or food processor
- Rolling pin
- Zip-lock bags or plastic sheets
- Sharp knife
Ingredients
For the coconut layer
- 1 cup desiccated coconut dry coconut powder
- 1 1/2 tbsp powdered sugar
- 1 1/2 tbsp malai thick milk cream scraped from cooled boiled milk, or full-fat carton cream
For the chocolate layer
- 1 cup Marie biscuit powder from about 8–10 biscuits, finely ground
- 1 tbsp powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tbsp drinking chocolate powder or extra cocoa
- 1 1/2 tbsp malai same as coconut layer
- 1–2 tsp milk only if needed to soften dough
Instructions
Prep
- Break Marie biscuits into pieces. Grind to a fine powder in a mixer; measure 1 cup packed lightly.
Make the coconut dough
- In a bowl, combine desiccated coconut and powdered sugar.
- Add malai and mix until a pliable dough forms. It should hold together when pressed.
Make the chocolate dough
- In another bowl, combine Marie biscuit powder, powdered sugar, cocoa powder, and drinking chocolate.
- Add malai and knead into a medium-soft dough. If too stiff to roll, add milk 1 tsp at a time.
Roll and assemble
- Place coconut dough between plastic sheets; roll into a thin rectangle. Repeat with chocolate dough.
- Peel plastic from chocolate sheet. Invert coconut sheet on top. Starting from a long edge, roll tightly into a log.
- Wrap 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 prevents cracking while rolling.
Homemade malai binds better than thin low-fat cream.
Drinking chocolate adds milky sweetness; substitute with 1/2 tbsp cocoa plus 1 tsp extra sugar if omitted.
Store wrapped log in the refrigerator up to 2 days; slice within 24 hours of serving for neatest edges.
Not ideal for freezer storage longer than 1 week; texture can dry on thaw.
Vegan swap: use thick coconut cream; you may need slightly less sugar if cream is sweetened.
Tried this recipe?Let us know how it was!