- 200 g shredded coconut
- 1000 ml whole milk
- 220 g all-purpose flour
- 200 g granulated sugar
- 8 g vanilla sugar
- 50 g butter
- 200 ml whipping cream
- 20 g powdered sugar
Spread the shredded coconut evenly across a thirty by forty centimeter tray, creating a complete layer that will prevent sticking and coat the finished rolls.
Whisk flour and sugar with half the milk until completely smooth, then heat the remaining milk in a saucepan until it approaches a gentle boil.
Pour the flour mixture into the hot milk gradually, whisking constantly over medium heat until the pudding becomes very thick, smooth, and free from lumps.
Remove the saucepan from heat, add butter and vanilla sugar, then stir until both dissolve completely and the pudding looks glossy, uniform, and aromatic throughout.
Pour the hot vanilla pudding carefully over the coconut layer, spread it into an even rectangle, cool briefly, then refrigerate until completely cold and firm.
Whip the cold cream with powdered sugar until stiff peaks form, then spread it gently over the chilled pudding without disturbing the coconut layer underneath.
Cut the chilled dessert into twelve equal rectangles, lifting each portion carefully with a spatula, then roll each piece tightly from one short edge inward.
Chill the finished coconut rolls for another hour before serving, allowing them to firm completely while the vanilla filling becomes refreshing, creamy, and neatly sliceable.
