Kokosov Rolat / Coconut Roll is one of those recipes that has been made in our family ever since I can remember. Being a popular Serbian dessert it is made during all times of the year – including Christmas, Easter, New Years and Saint celebration days. This dessert is made with a chocolatey outer layer and then a smooth coconut filling on the inside. It is shaped to make a beautiful swirl which looks amazing once sliced. Making this dessert brings back so many childhood memories, it was mostly my brothers favourite dessert, but I still love to maintain the tradition. If you are a lover of no-bake desserts or want to try something new – this is perfect for you!
About this recipe
Among the plethora of mouthwatering delights that adorn the Serbian tables, one treat stands out for its simplicity, yet divine taste – the Kokosov Rolat. This delightful dessert has been a part of Serbian cuisine for generations, passed down from grandmothers to mothers. This is definitely true in our family as our grandparents and our mother made this dessert regularly. Even after we moved to New Zealand, our mother continued making this dessert multiple times per year. It is a relatively cheap dessert to make, it is also no-bake and can be stored in the freezer for months.
My brother enjoyed Kokosov Rolat / Coconut Roll the most – it was his favourite dessert, so no celebration went by without it. Nowadays, I love making this Coconut Roll during the festive season, especially for New Years and the Serbian Božić / Christsmas. For me, it’s an essential dessert to have around during those times, it reminds me of home and my family. Luckily, it can be stored in the freezer for months, so I sometimes have this dessert lingering around for a while.
The chocolate layer
Ah! My favourite part of this dessert is the chocolate layer. When I was younger, I would purposefully remove the coconut filling and just eat the chocolate 😜. I am not saying the coconut layer is bad, I simply loved the chocolate more. This layer is made with crushed biscuits, sugar, cocoa powder, melted chocolate and milk.
Simply pulse the crackers in a food processor until they resemble fine crumbs. Add in the powdered sugar, cocoa powder, melted chocolate and milk. Mix until all the ingredients combine into a smooth ball. You can mix everything by hand in a bowl, or continue mixing in a food processor until a dough shape forms. Keep in mind that the roll will have to be assembled as soon as both fillings are made. If you allow the layers to set or sit too long they will be hard to work with.
Coconut filling
The coconut filling is the creamy and buttery part of this dessert. This part of the recipe is also quick & easy to prepare. It is as simple as combining all the ingredients in one bowl and mixing until everything is incorporated. Using a hand mixer, mix the unsalted butter (at room temperature) until it becomes soft and fluffy. Gradually add the icing sugar until the mixture comes together. Add the desiccated coconut and combine all the ingredients together.. You are looking for a well combined creamy coconut filling.
Shaping the roll
Transfer the chocolate layer onto the middle of a piece of baking / parchment paper. Cover the top of the chocolate layer with another piece of baking paper, covering the entire surface. Using a rolling pin, press down, roll and form this layer into the shape of a rectangle. The chocolate layer should be a ½ inch from the edges of the baking paper. Once you have distributed the chocolate layer, add the coconut filling on top. Using a butter knife, spread out the coconut filling evenly and then form a log. Start from the long side that is facing you and use the baking paper to help shape the log. Cover in foil or glad wrap and place in the fridge or freezer overnight. This gives the Coconut Roll time to set and chill.
Looking for more?
If you are looking for more ideas, try one of the recipes below:
I hope that you enjoy this Kokosov Rolat / Coconut Roll. Leave a comment and let me know how this recipe turns out for you. If you get a moment, please leave this recipe a rating. If you get a little stuck or have any questions, you can also reach me over on Instagram. You can also find me over on TikTok.
Kokosov Rolat / Coconut Roll
Ingredients
Directions
The Chocolate Layer
In a large mixing bowl, combine the plain biscuits, powdered sugar and mix. Add the melted milk chocolate and milk. Begin by mixing with a spatula and then using your hands, combine all of the ingredients until you get a nice, compact shaped ball. Alternatively, you can add all of the above ingredients into a food processor and let it combine everything into a dough-like ball.
Shape the chocolate layer into a disk and place it in the middle of a large piece of baking paper. Cut another large piece of baking paper and place on top of the chocolate layer. This prevents the dough from sticking to the rolling pin. Using a rolling pin, press down on top of the chocolate layer and begin rolling it into a rectangle-ish shape. The shape does not have to be perfect. Keep rolling until you get a flat, thin layer.The Coconut Layer
Using a hand mixer, mix the unsalted butter (super important that it is at room temperature). Once the butter becomes soft and fluffy, gradually add the powdered sugar and combine. Lastly, add the desiccated coconut. Mix until well combined.
Shaping The Roll
Using a spoon, place a dollop of the coconut layer evenly across the chocolate layer. Using a butter knife, spread the coconut layer out evenly until flat and fills out the entire space.
Once you have spread out both layers form a log. Start from the side that is facing you and roll gently forward, use the baking paper to help form the log. Once the log is formed, cover with the foil and place in the freezer.
Let the Coconut Roll sit in the freezer for at least an hour before serving or in the fridge overnight.
Recipe notes
For the coconut layer, it is very important that the butter has been softened at room temperature. It is much easier to mix once it is soft.
When rolling the chocolate layer, laying baking / parchment paper on top of the dark layer prevents any parts of it sticking onto the rolling pin.
The chocolate layer does not have to be a perfect rectangle shape. It is more important to get this layer rolled out into a flat layer.
You can freeze the roll immediately. This way it will set quicker. Or, leave the roll in the fridge overnight to set.
This roll can be kept in the freezer for up to 3 months. Simply de-frost before slicing and serving.
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