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Bite My Kitchen by Gordana

Kokosov Rolat / Coconut Roll

July 5, 2019

30 minutes

easy

16 slices

Kokosov Rolat / Coconut Roll is one of those recipes that has been made in our family since I can remember. It is a popular Serbian dessert which is made during all times of the year. In our family it is prepared during Christmas, Easter, New Years and Saint celebration days. This dessert brings back so many childhood memories. I love making this recipe because it is quick, easy and can be stored in the freezer for any time a sweet tooth hits! This Coconut Roll is chocolatey and sweet with a smooth coconut filling. If you are a lover of anything chocolatey or with coconut, this dessert is perfect for you!

Coconut Roll / Kokosov Rolat ingredients

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 loved the chocolate more. This layer is made with crushed biscuits, sugar, cocoa powder, melted chocolate and milk.

Simply pulse the crackers until they resemble fine crumbs. Add in the sugar, cocoa powder, melted chocolate and milk. Mix until all the ingredients combine into a smooth ball.

This chocolatey layer is sure to satisfy any chocolate lover! It is as simple as prepping all the ingredients and combining them in a food processor.. No fuss required. It is quick & easy!

Coconut Roll / Kokosov Rolat slices

Coconut Filling

The coconut filling is the creamy 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.

To make this layer, whisk the unsalted butter and icing sugar until the mixture combines.

Add the desiccated coconut and combine all the ingredients together.. You are looking for a well combined creamy coconut filling.

Shaping the No-Bake Coconut Roll

Transfer the chocolate layer onto the middle of a piece of baking paper. Using a rolling pin, form this 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. Spread out the coconut filling using a knife. Once both layers are rolled out, form a log. Start from the side that is facing you, use the baking paper to help form the log. Cover in foil and place in the freezer. Wait at least one hour before serving. This gives the Coconut Roll time to set and chill.

No - Bake Coconut Roll Slices

No bake desserts can be best the kind of dessert! You can also keep these in the freezer for that time when you want to reach in and grab something sweet!

No - Bake Coconut Roll Slices

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Persian Inspired Love Cake

Sour Cherry & Filo Pastry Pie

Chocolate & Mascarpone Cake

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. 

Reviews

Ingredients:

Adjust Servings
250 g plain biscuits grounded
150 g caster sugar
100g milk chocolate melted
150ml milk
20g cocoa powder
120 g unsalted butter room temperature
100g icing sugar
120g desiccated coconut

Directions

1.
The Chocolate Layer
In a food processor, blend together the plain biscuits, sugar and cocoa powder. Add the melted chocolate and milk. Blend until well combined.. You are looking for a dough type of texture. Leave in the fridge for 30 minutes to set.
Mark as complete
2.
The Coconut Layer
Using a hand mixer, mix the unsalted butter and icing sugar until it becomes smooth. Then add the desiccated coconut. Mix until well combined.
Mark as complete
3.
Shaping The Roll
On a flat surface, place down a piece of baking paper. Place the chocolate layer in the middle and use a rolling pin to spread this out evenly into a rectangle. Place a piece of cling wrap on top of the chocolate dough to prevent the dough from sticking to the rolling pin. Once the chocolate layer is spread out evenly, add the coconut filling on top. Use a butter knife to spread the coconut layer out evenly. This part should be slightly thicker than the chocolate layer.
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. Decorate with some shredded coconut if you wish or serve as is.
Mark as complete
Notes
Let the coconut roll set in the freezer prior to serving, it tastes best once it has become cold.
This no - bake coconut roll can be kept in the freezer for up to a month.
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2 Comments

  • Dusica ignjatovic
    September 24, 2020

    Haven’t made it yet but looks wonderful . When you talk about rolling it out, I believe you meant to say rectangle and not triangle. This dessert will be on my Holiday list.

    Reply
    • Gordana
      September 25, 2020

      Hi Dusica, you are right! woops. I have made that adjustment in the recipe description ❤️

      Reply

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