Coconut Milk Roll
Ingredients
- 500 mlWhole milk (cold)
- 100 mlCream (liquid)
- 100 gWhite sugar
- 60 gCorn starch
- 30 gUnsalted butter (diced)
- 1 tbsprose water
- 100 gCoconut meat (finely shredded)
- 20 gRoasted salted pistachio (crushed)
Method
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.
- 1
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
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
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
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
Let cool to room temperature then refrigerate for at least 4 hours. The cream must be completely set and cold to the touch.
- 6
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container to prevent the cream from absorbing odors.
