No-Bake Coconut and Chocolate Roll

 

What Makes This Dessert So Special?

✔ No baking required

No oven, no stovetop cooking—just mixing, rolling, and chilling.

✔ Only simple ingredients

Most are pantry staples: biscuits/cookies, coconut, butter, sugar, cocoa, and milk.

✔ Ready for special occasions or everyday snacking

It’s elegant enough for holidays but simple enough for a weekday treat.

✔ Gluten-free or vegan options available

Easy to adapt—you just choose the right ingredients.

✔ Perfect for gifting

Wrapped slices look like gourmet chocolate truffles.

✔ The flavor combination is irresistible

Chocolate + coconut = a classic pairing that never disappoints.

---

🧾 Ingredients (Makes One 12–14 Inch Roll, 12–16 Slices)

For the Chocolate Layer (Outer Roll)

• 10 oz (280 g) plain tea biscuits or graham crackers, finely crushed

• ¾ cup (70 g) unsweetened cocoa powder

• 1 cup (200 g) granulated sugar OR powdered sugar

• ½ cup (120 ml) milk (dairy or non-dairy)

• ½ cup (113 g) unsalted butter, softened

• 1 teaspoon vanilla extract

• Optional: 1–2 tablespoons rum or coffee, for depth

For the Coconut Filling

• 1 ¾ cups (150 g) unsweetened shredded coconut

• ½ cup (113 g) butter, softened

• ¾ cup (180 ml) sweetened condensed milk

• 1 teaspoon vanilla extract

• Optional: 2 tablespoons powdered sugar for a firmer filling

For Decoration (Optional)

• Extra shredded coconut

• Melted chocolate drizzle

• Powdered sugar dusting

• Thin almond slices

---

🔪 Step-By-Step Preparation (With Professional Technique)

---

STEP 1 — Prepare the Chocolate Base

This is the outer layer of the roll. It needs to be soft enough to shape, yet firm enough to slice when chilled.

1. Crush the biscuits

Place your biscuits (or graham crackers) into a food processor and pulse until they become fine crumbs.
If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin.

2. Mix the dry ingredients

In a large bowl:

• Add biscuit crumbs

• Add cocoa powder

• Add sugar

Whisk to combine.

3. Combine with butter, milk, and vanilla

Add softened butter.
Pour in milk gradually and mix with hands or a spatula until you have a dough-like consistency.

✔ The dough should be:

• Soft

• Slightly sticky

• Moldable

• Not crumbly

• Not too wet

If too dry → add 1 tablespoon milk.
If too wet → add a few extra biscuit crumbs.

Cover dough and refrigerate 10–15 minutes.

---

STEP 2 — Make the Coconut Filling

This filling should be creamy, snowy white, and slightly firm.

1. Combine ingredients

In a bowl, mix:

• Shredded coconut

• Softened butter

• Sweetened condensed milk

• Vanilla extract

Stir until a thick, cohesive mixture forms.

✔ Texture check:

• Should hold its shape when pressed

• Not watery

• Should look like soft cookie dough

If too soft → add extra coconut.
If too firm → add a tablespoon condensed milk.

Chill 10 minutes.

---

STEP 3 — Assemble the Roll

This is the fun (and slightly dramatic) part. Patience makes for perfect spirals.

1. Roll out the chocolate layer

Place chocolate dough between two pieces of parchment paper.
Roll into a rectangle about:

• 12 x 10 inches (30 × 25 cm)

• About ¼ inch thick

Peel off top parchment.

2. Spread the coconut filling

Place coconut filling on top.
Use a spatula or your hands to gently press and spread it evenly.

Leave a ½-inch border on one long side so filling doesn’t squish out when rolling.

3. Roll it tightly

Starting from the long edge with filling right to the edge:

• Lift parchment to guide the roll

• Roll slowly but tightly

• Press lightly as you go

When finished, you should have a smooth, tight log.

4. Wrap and chill

Wrap the roll in parchment or plastic wrap.

Refrigerate for at least 4 hours, preferably overnight.
The colder the roll, the cleaner your slices.

---

🍽 STEP 4 — Slice and Serve

Use a sharp, serrated knife.
Slice into ½–¾ inch rounds.

You’ll see a beautiful spiral: dark chocolate outside, brilliant white coconut inside.

Arrange slices on a platter, dust with coconut or chocolate drizzle, and enjoy!

---

🥥🍫 Taste & Texture Breakdown

Texture

• Firm but tender chocolate layer like a soft fudge

• Creamy, fluffy coconut interior

• Slight chew from coconut flakes

• Smooth melt-in-your-mouth finish

Flavor

• Rich cocoa

• Sweet creaminess of condensed milk

• Tropical coconut notes

• Gentle vanilla aroma

• Optional coffee/rum depth

This is a dessert that feels luxurious, comforting, nostalgic, and decadent all at once.

---

⭐ Variations & Creative Twists

1. Almond Joy Roll

Add to filling:

• Toasted almonds

• Extra coconut

Drizzle with melted milk chocolate.

---

2. Double Chocolate Coconut Roll

Add mini chocolate chips to the coconut filling.

---

3. Gluten-Free Version

Use gluten-free biscuits or almond flour base.

---

4. Vegan Version

• Use vegan biscuits

• Coconut milk + coconut oil instead of butter

• Vegan condensed milk alternative

---

5. Strawberry Coconut Roll

Add:

• Freeze-dried strawberry powder

• A touch of lemon zest

Perfect for Valentine’s Day.

---

6. Hazelnut Chocolate Roll

Add:

• 2 tablespoons cocoa hazelnut spread

• Crushed hazelnuts

Tastes like Nutella + coconut.

---

7. Mocha Coconut Roll

Add:

• 1 tablespoon instant espresso to the chocolate base

Ideal for coffee lovers.

---

🧊 Storage & Make-Ahead Tips

This dessert stores wonderfully.

Refrigerator

Store wrapped slices for 7–10 days.

Freezer

Freeze whole roll or slices for up to 3 months.
Wrap in plastic + foil to prevent freezer burn.

Thawing

Thaw in fridge for 1–2 hours before serving.

---

🔧 Troubleshooting Guide

❌ Chocolate layer cracking

✔ Your dough was too dry
✔ Add 1–2 tablespoons milk
✔ Warm with hands before rolling

---

❌ Roll too soft to cut

✔ Chill longer
✔ Freeze 20 minutes before slicing

---

❌ Filling leaking when rolling

✔ Leave border on one side
✔ Don’t overfill
✔ Chill filling before spreading

---

❌ Dough sticking

✔ Use parchment
✔ Dust lightly with cocoa powder

---

❌ Roll too sweet

✔ Reduce sugar in chocolate layer
✔ Use unsweetened coconut

---

📜 Condensed Recipe Card (Quick Version)

Ingredients:
Biscuit crumbs, cocoa, sugar, milk, butter, vanilla, coconut, condensed milk.

Steps:

1. Make chocolate dough from crumbs + cocoa + milk + butter.

2. Make coconut filling from coconut + butter + condensed milk.

3. Roll chocolate layer into rectangle.

4. Spread coconut filling.

5. Roll tightly into log.

6. Chill 4 hours.

7. Slice and serve.

---

🎉 Final Thoughts

This No-Bake Coconut and Chocolate Roll is one of those rare desserts that looks impressive, tastes incredible, keeps beautifully, and is shockingly easy to prepare. It requires only a few pantry ingredients and zero baking skill, yet the result is rich, elegant, and absolutely irresistible.

It’s perfect for:

• Holidays

• Birthdays

• Summer parties

• Gift boxes

• Dessert platters

• Potlucks

• Afternoon coffee sweets

If you'd like, I can also make:

🍫 A no-bake chocolate-only roll
🥥 A pure coconut roll
🍓 A fruit-filled roll
🎄 A holiday spiced roll
🍬 A kids’ rainbow version

Just tell me!