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Ingredients
For the Custard Layer:
1 liter (4 cups) milk
1 cup sugar
1 cup + 1 tbsp flour
60 g (4 tbsp) butter
1 tsp vanilla
For the Topping and Assembly:
1.5–2 cups shredded coconut (to cover the tray)
170 ml (⅔ cup) cold milk
1 sachet whipped cream powder (or 200 ml whipped cream)
Crushed walnuts, for garnish
Instructions
Step 1: Prepare the Coconut Layer
Spread 1.5–2 cups of shredded coconut evenly across a large tray. Ensure the coconut is spread out evenly to coat the rolls later. Set aside.
Step 2: Make the Custard
In a large pot, whisk together the milk, sugar, and flour until smooth and free of lumps.
Heat the mixture over medium-low heat, stirring constantly to prevent it from sticking or burning.
Once the custard thickens and starts to boil, add the butter and vanilla. Stir until the custard is smooth and creamy.
Remove the custard from the heat and immediately pour it over the prepared tray of shredded coconut. Spread evenly.
Step 3: Cool and Chill
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