Coconut Rollies

When I was in secondary school I have always bought this dessert from the school shop as a treat. It’s full of sugar, so please be careful how much you eat. I’ve warned you!

Coconut Roule

Ingredients

  • 750g Digestive Biscuit (finely grated)
  • Approx 100ml Rum flavouring or real rum for adults
  • 2tbsp Cocoa Powder
  • 500g Icing Sugar
  • 2 jar (370g/jar) Apricot Conserve or Jam
  • 250g Unsalted Butter (at room temperature)
  • 300g Desiccated Coconut

Mix the biscuit, rum, coca powder and 250g icing sugar with the jam. Make 5 big ball out of the mixture. Wrap it in cling film and cool them in the fridge for 10-20 minutes

In another bowl mix the butter with the rest of the icing sugar and 200g desiccated coconut until it’s creamy.

Lay down a baking paper and poor some of the coconut on the top. Place one of the ball on the top and cover it with another baking paper. Roll it out for about 2-3mm thick. Spread coconut cream on the top of the mixture, and with the help of the baking paper roll it up carefully. Make sure the roule is covered on each side with the coconut. Repeat these steps with the rest of the mixture.

Comments
  • Peter says:

    I’d like to make it. Is this like the one at Jani bá’s buffet?

  • Kabi says:

    Yes, it did remind me of that. Although this version is a bit more dense, because I’ve used the apricot jam as a binding agent.
    Go for it! It’s really easy to make.

  • Peter says:

    I’ve finished it yesterday, and it tasted quite strange because of the apricot jam. I left it on the kitchen table under a baking paper for the night, and today it’s fantastic!

  • Kabi says:

    Thanks for the positive feedback Peter. Even if it’s a bit too sweet for you. :)

Leave a Comment

*