Creamy Coconut Custard Rolls
A soft milk custard dessert rolled in coconut, topped with walnuts. This is a chilled, no-bake-style dessert once the custard is cooked.
✅ Ingredients
For the Custard:
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1 liter (4 cups) milk
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1 cup sugar
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1 cup + 1 tablespoon all-purpose flour
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60 g (4 tablespoons) butter
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1 teaspoon vanilla extract
For Coating & Topping:
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1½ to 2 cups shredded coconut
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1 cup whipped cream (optional)
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Walnut halves (for topping)
🥄 Instructions
1. Prepare the Tray
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Use a large flat tray or baking sheet.
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Spread the shredded coconut evenly over the entire surface.
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Make sure the coconut layer is thick enough to prevent sticking.
2. Cook the Custard
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In a large saucepan, add:
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Milk
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Sugar
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Flour
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Whisk well before heating to remove lumps.
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Cook on medium heat, stirring constantly.
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Continue cooking until the mixture becomes thick and smooth (about 8–10 minutes).
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Once thick, remove from heat.
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Add butter and vanilla extract.
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Mix well until butter melts completely and custard becomes glossy.
3. Spread and Chill
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Pour the hot custard evenly over the coconut layer.
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Spread gently with a spatula to form a smooth rectangle.
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Let cool at room temperature for 20–30 minutes.
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Refrigerate for at least 4 hours (overnight is best) until fully set.
4. Optional Cream Layer
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Once set, spread a thin layer of whipped cream on top (optional).
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Sprinkle crushed walnuts over the cream layer if using.
5. Slice and Roll
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Cut the custard into equal rectangular strips using a sharp knife.
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Gently lift one edge of each strip and roll into a spiral shape.
6. Garnish
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Place rolls on a serving plate.
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Top each roll with a walnut half.
🌟 Helpful Tips
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Always stir custard while cooking to prevent burning.
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Chill fully before rolling or it may break.
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If custard is too soft, refrigerate longer.
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Store in refrigerator and consume within 2–3 days.