{"id":5929,"date":"2025-03-06T14:14:50","date_gmt":"2025-03-06T14:14:50","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=5929"},"modified":"2025-03-06T14:14:50","modified_gmt":"2025-03-06T14:14:50","slug":"coconut-rolls-with-custard-filling","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/coconut-rolls-with-custard-filling\/","title":{"rendered":"Coconut Rolls with Custard Filling"},"content":{"rendered":"

Ingredientes
\nFor the Custard Layer:
\n1 liter (4 cups) milk
\n1 cup sugar
\n1 cup + 1 tbsp flour
\n60 g (4 tbsp) butter
\n1 tsp vanilla
\nFor the Topping and Assembly:
\n1.5\u20132 cups shredded coconut (to cover the tray)
\n170 ml (\u2154 cup) cold milk
\n1 sachet whipped cream powder (or 200 ml whipped cream)
\nCrushed walnuts, for garnish
\nInstrucciones<\/p>\n

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Step 1: Prepare the Coconut Layer
\nSpread 1.5\u20132 cups of shredded coconut evenly across a large tray. Ensure the coconut is spread out evenly to coat the rolls later. Set aside.
\nStep 2: Make the Custard
\nIn a large pot, whisk together the milk, sugar, and flour until smooth and free of lumps.
\nHeat the mixture over medium-low heat, stirring constantly to prevent it from sticking or burning.
\nOnce the custard thickens and starts to boil, add the butter and vanilla. Stir until the custard is smooth and creamy.
\nRemove the custard from the heat and immediately pour it over the prepared tray of shredded coconut. Spread evenly.
\nStep 3: Cool and Chill<\/p>\n

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Let the custard layer cool to room temperature.
\nPlace the tray in the refrigerator for at least 4 hours, or until the custard is fully set and firm.
\nStep 4: Prepare the Whipped Cream
\nIn a bowl, combine the cold milk with the whipped cream powder. Beat until the mixture becomes light and fluffy.
\nAlternatively, whip 200 ml of cream until stiff peaks form.
\nOnce the custard is firm, spread the whipped cream evenly on top of the custard layer.
\nSee also American Bread Recipe
\nStep 5: Roll and Garnish
\nAfter spreading the whipped cream, cut the dessert into 12 even sections.
\nCarefully roll each section into a cylinder, ensuring the shredded coconut from the tray coats the outside of the roll.
\nSprinkle crushed walnuts on top of each roll for garnish.
\nStep 6: Serve and Enjoy<\/p>\n

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Serve the rolls chilled. For extra flair, garnish with additional walnuts or a drizzle of chocolate sauce.
\nCooking Tips
\nAvoid lumps in the custard: Whisk the flour and milk thoroughly before heating.
\nUse cold utensils: Chill your bowl and whisk for easier whipped cream preparation.
\nPrevent sticking: Grease the tray lightly if the coconut layer doesn\u2019t stick to the custard.
\nCustom garnishes: Swap walnuts for pistachios, almonds, or chocolate chips.
\nEnsure firmness: Chill the custard for the full 4 hours to make rolling easier.
\nServing Suggestions
\nPair with a hot cup of coffee or tea for a delightful contrast.
\nServe as a light dessert after a hearty meal.
\nAdd a drizzle of caramel or chocolate sauce for extra indulgence.<\/p>\n

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