Coconut Milk Roll

A smooth, firm milk cream rolled over a bed of coconut. The scent of rose water blends with buttery richness for a melting texture that glides on the palate.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 473
• Protein: 7 g
• Carbs: 50 g
• Fat: 28 g

Ingredients

• 500 ml Whole milk ( cold )
• 100 ml Cream ( liquid )
• 100 g White sugar
• 60 g Corn starch
• 30 g Minimum butter sweet ( diced )
• 1 tbsp rose water
• 100 g Coconut meat ( finely shredded )
• 20 g Roasted salted pistachio ( crushed )

Instructions

1. Base preparation

   Generously coat the bottom of a rectangular dish with the shredded coconut. The bottom should no longer be visible; the layer must be dense and even.

2. Cooking the cream

   In a saucepan, dissolve the cornstarch in cold milk. Add the cream and sugar. Heat over medium heat, whisking constantly until the cream thickens and heavily coats the spoon.

3. Flavoring and finishing

   Remove from heat at the first signs of boiling. Stir in the butter and rose water. Mix vigorously to obtain a smooth, glossy consistency.

4. Molding

   Carefully pour the hot cream over the coconut. Spread with a spatula without disturbing the coconut layer to achieve an even thickness of about 1 cm.

5. Chilling

   Let cool to room temperature then refrigerate for at least 4 hours. The cream must be completely set and cold to the touch.

6. Shaping the rolls

   Cut the cream into 4 cm wide strips. Place some crushed pistachios at the end of each strip, then roll tightly. The roll should hold its shape without collapsing.

Chef's tips

• To avoid lumps, always dissolve the starch in cold milk before heating.
• Don't skip the resting time: the cream must be perfectly cold to be rolled cleanly.

Storage

Keep for 48 hours in the refrigerator in an airtight container to prevent the cream from absorbing odors.