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(Base)
– 400 g petit beurre biscuits
– 50 g cocoa powder
– 200-250 ml cold milk
– 2 tablespoons powdered sugar
– Rum essence
(Cream)
– 250 g butter
– 150 g powdered sugar
– 100 g coconut flakes
– 1 vial vanilla essence
1. **Prepare the base:**
– Use a food processor equipped with chopping blades.
– Place the biscuits, cocoa powder, powdered sugar, and rum essence in the food processor bowl.
– Process until the mixture has the texture of flour.
– Gradually add the cold milk while the food processor is running until the mixture forms a dough with the consistency of tart dough.
2. **Prepare the cream:**
– Using the food processor, cream the butter with the powdered sugar until it becomes fluffy.
– Once well creamed, add the coconut flakes and vanilla essence.
3. **Assemble the dessert:**
– Roll out the biscuit dough into a thin sheet on a piece of plastic wrap.
– Spread the butter and coconut cream evenly over the biscuit base.
– Carefully roll the dough to form a log.
– Wrap each log in plastic wrap and refrigerate.
4. **Serving:**
– Once well chilled and firm, slice the roll into portions.
Enjoy!