I have the recipe from my dear mother, I kiss her and I love her <3
- 200 ml of milk
- 50 gr of cocoa
- 5 tablespoons sugar
- 400 gr of biscuits (picnic)
- 1 vial of rum essence
- 1 packet of butter (250 gr)
- 150 gr coconut
- sugar 7-8 tablespoons
- + 2 bananas
Preparation time: less than 15 minutes
RECIPE PREPARATION Rolled dessert with coconut and bananas:
Wheat: Grind the biscuits, then boil the milk with cocoa and sugar. Remove from the heat and add the vial of rum essence, then mix all with the biscuits. Leave to cool, then spread the biscuit composition on a cellophane like a pie sheet.
Cream: Rub the soft butter with the sugar until it melts and then add the coconut.
Spread the cream on the cookie sheet and put the whole bananas. Roll well, wrap in plastic wrap and let cool for a few hours.
- A few drops of water
- 1 teaspoon lemon juice, 1 teaspoon powdered sugar
- Coconut flakes for decoration
For starters we will separate the egg whites from the yolks. Then beat the egg whites with a pinch of salt until you get a fluffy foam. Add the sugar spoon by spoon and continue to mix until all the sugar melts.
Add the yolks, one by one and mix a little more. At the end, turn off the mixer and add the two types of flour, mixed with baking powder. Mix everything with a spoon.
Wallpaper a tray with baking paper and put the dough obtained in it. Put the tray in the preheated oven at 170 C and bake the top for 15-20 minutes. When ready, transfer the top to a cloth sprinkled with sugar so as not to stick.
Beat the whipping cream until it hardens, then add the mascarpone cheese, coconut flakes, coconut flavored rum and powdered sugar. Mix lightly after each ingredient added.
Put the cream obtained on the counter and spread it well. Roll the dough to get a roll. Now we deal with the glaze.
Put the powdered sugar and lemon juice in a bowl. Mix well and add a few drops of water. At the end, pour the icing obtained over the roll and sprinkle coconut flakes on top.
We wrap the roll in an aluminum foil and put it in the fridge for a few hours. It would be preferable to leave the roll in the refrigerator overnight. The next day it is cut and served. Good appetite!
Dessert roll with coconut and bananas - Recipes
The coconut and banana roll is a really delicious cake, moreover, it is made quickly, easily and the oven is not used, it is at the same time a very good recipe for vegetarians.
Here's what we need:
- 1/2 kg of biscuits
- 250 g margarine
- 1 tablespoon cocoa
- 250 g sugar
- 250 ml water
- 100g coconut flakes
- 2 bananas
Boil water, sugar and cocoa. Bring to a boil until we get a thicker syrup.
The biscuits are passed through a mincer or a nut machine and mixed with the syrup that has cooled in the meantime.
Separately, rub the margarine well, mixing with the coconut.
On a cellophane with a size of 54/40, first spread the biscuit paste - to be a sheet about one cm thick. Above it we spread white margarine paste and coconut.
Then, on the edge of the long side of the obtained sheet we put the two bananas, peeled, whole, placed lengthwise, one next to the other.
Carefully roll the foil around the bananas, holding the cellophane that will not enter the roll, but will only protect it on the outside.
The roll thus obtained is cooled. When we serve it, we take it off the cellophane and decorate it, preferably with coconut, whipped cream or icing. Cut into slices before serving.
Coconut roll & # 8211 a simple but delightful dessert
Do you want to prepare a special dessert? Try this recipe! You will get a very tasty coconut roll. The recipe is explained step by step in the lines below.
Ingredients for the cookie sheet:
- 600 gr plain ground biscuits
- 160-200 gr powdered sugar, 4 tablespoons cocoa
- 400 ml of milk
- Rum or rum essence (according to taste)
Ingredients for coconut cream:
Method of preparation:
Put the ground biscuits, powdered sugar, cocoa, milk and rum essence in a large bowl. Mix well to combine the ingredients. If the mixture is very dry, we can add a little more milk.
If, instead, it is very sticky, add a few more ground biscuits. Divide the cookie dough in half.
Mix the soft butter with the sugar and the coconut flakes. Sprinkle a few coconut flakes on the worktop. Spread half of the biscuit dough on the worktop. Grease with half the coconut cream and butter and roll the dough. Wrap the roll in foil.
Do the same with the remaining dough and cream. Thus, we will get two rolls of coconut. Put the rolls in the fridge or in a cool and cool place for a few hours. It would be preferable to leave them in the fridge for a whole night, so that they can be sliced nicely.
We slice the rolls with a sharp knife, put them on a plate and serve them with our loved ones. Good appetite and increase cooking!
Biscuit salami with bananas and coconut
ingredients: A packet of butter, 250 grams of milk, 4 tablespoons of cocoa, 4 tablespoons of sugar, 600 grams of biscuits, 100 g of assorted shit, 50 g of ground walnuts, 50 g of coconut, 50 g of raisins, 4 bananas, one lemon, a vial of vanilla essence
Method of preparation.The biscuits are broken into suitable pieces and placed in a large bowl. Cut the shit into cubes, peel the bananas and sprinkle with a little lemon juice to prevent oxidation. Make a syrup from milk, sugar, cocoa, which is boiled for 3-4 minutes until it is homogenous and the sugar melts, then remove from the heat and leave to cool. In the composition add diced butter, and mix until the butter melts. Pour the syrup over the broken biscuits, put the walnut kernels, vanilla essence, diced shit, raisins, and mix until a homogeneous composition is obtained.
Pour the composition on a plastic wrap, place the bananas in the middle and wrap tightly like a roll. You can make a large salami or smaller salamis, of different shapes, round or square.
Refrigerate for about an hour or two, then remove, remove the foil and sprinkle over the coconut and can be portioned.
We wish you good appetite and increase your cooking!
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Roll with cocoa, bananas and walnut cream
I haven't eaten this roll in a long time. It is an old recipe, but kept with great care, not to be lost. If you haven't tried it yet, be sure to do so. I assure you that it is so tasty, fluffy and fragrant, that you will surely make it again and again & # 8230.
For a roll with a length of 35-40cm (mine was 36cm) depending on the size of the tray, we need the following ingredients:
For the cocoa top:
- 4 eggs
- a pinch of salt
- 25g flour
- 15g cocoa
- 20g starch
- 80g sugar (it doesn't hurt to add some vanilla sugar)
- o spoon rom
- 3 eggs
- 3 tablespoons milk
- 200g old cough
- 100g ground walnuts
- a teaspoon of vanilla extract
- o rom vial
- 250g butter (82% fat) at room temperature
- 2-3 bananas
- 70g dark chocolate
- 100ml whipped cream
- a tablespoon of oil (I put coconut)
How I did:
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For cocoa top, I heated the oven to medium heat (180 ° C), I lined a 36 * 27cm tray with baking paper, then I greased the paper with butter and I covered it with flour.
I mixed flour with cocoa and starch. I separated the egg whites from the yolks and beat the egg whites hard with a pinch of salt. I added a tablespoon of rum and sugar in three portions, continuing to mix until I got a hard and shiny meringue. I added the yolks and lightly incorporated them with the silicone spatula, then I sifted the mixture of flour, cocoa and starch on top and incorporated them all with the spatula by inverting movements from bottom to top.
I poured the composition in the prepared tray, leveled it and baked for 13-14 minutes on medium heat (180ºC). I did the toothpick test (a toothpick inserted in the countertop, comes out clean, without traces of unripe dough). As soon as I took the tray out of the oven, I passed a knife on the edge of the tray to peel off the countertop where it was glued, I put a tray on top of it and turned it face down. I peeled off the paper, then took it with both hands on one of the longer sides and turned it back upside down, placing it on a clean kitchen towel. I rolled it up with a towel and let it cool.
For nut cream, I boiled the water of 2 fingers in a pan on the fire to boil for the steam bath. In a bowl that fits over the pan with the steam bath, I put eggs, sugar and milk and mixed with a fork to open pots. I moved the bowl on the steam bath for 8 minutes, stirring constantly, until the cream began to thicken, having the consistency of a thin mayonnaise. I took the bowl off the steam and put the cream to cool. When it was cold I added vanilla extract and rum essence to it.
I mixed the butter until it became frothy, then I gradually added the cream to the butter (2 tablespoons at a time), mixing each time until incorporated. At the end I added ground walnuts and incorporated it.
For rolling assembly, I opened the countertop, spread the cream over its entire surface, then put the bananas along one of the longer sides, right on the edge. I then rolled the countertop starting from the banana side.
I put the roll in the fridge for half an hour.
For glaze, I chopped the chocolate, I mixed it with the whipping cream and the oil and I put them on low heat, stirring continuously until the chocolate melted and the icing was homogenized. I then put it in a bag, which I cut a very small tip and glazed with it the striped roll. On top I decorated with a few banana slices sprinkled with lemon juice so as not to oxidize.
Like all butter cream cakes, I like to eat it after sitting outside the fridge for 20-30 minutes, to soften the butter in the cream a bit.
Rice with coconut milk and bananas
Look for this wonderful ingredient - coconut milk. You can find it in the supermarket, in cans. Do not confuse coconut liquid with coconut milk. The first is a natural juice, also called coconut water, the second a preparation resulting from the mechanical pressing of the coconut core.
ingredients: 400 milliliters of coconut milk, a cup of long grain rice, four tablespoons of brown sugar, cinnamon, two cups of water, raisins, two bananas, 3-4 tablespoons of grated coconut.
Preparation: Put half of the coconut milk, water and sugar in a bowl. Homogenize well and set on fire. When it boils, add the rice. Bring to a boil over low heat, stirring occasionally. When ready, divide the rice into plates.
Peel a squash, grate it and slice it. Put the rest of the coconut milk on the fire and when it boils, put the raisins and bananas in pieces.
After a few minutes add the cinnamon and coconut. Homogenize slowly. Set it aside. Divide the mixture evenly over the rice pudding.
Serve at room temperature, so you can fully feel the very special aroma of this dessert.
Roll with coconut and cottage cheese & # 8211 a delicious dessert, ready in 10 minutes
The roll with coconut and cottage cheese is ready in just 10 minutes. We do not have to use the oven to prepare this delicious dessert. This roll is super tasty and easy to prepare. The recipe is explained in the lines below.
- 600 gr biscuits with butter, 200 gr powdered sugar
- 4 tablespoons cocoa, 400 ml milk
- Rum (to taste)
Ingredients for the filling:
- 200 gr butter
- 3 tablespoons fresh cottage cheese
- 150 gr powdered sugar
- 150 gr coconut flakes
Method of preparation:
We crush the biscuits with butter and put them in a bowl. Add powdered sugar, cocoa, milk and rum (to taste). Mix well to obtain a compact dough.
Mix the butter with the cottage cheese and the powdered sugar. Then add the coconut flakes. Mix well.
Spread the cookie dough on a baking sheet. Grease it with coconut cream and roll it lightly. Sprinkle the roll with coconut flakes. We wrap it in food foil and put it in the fridge for a few hours.
If possible, leave the roll in the fridge overnight. The next day we can cut it and serve. Have fun with your loved ones and increase your cooking!
The easier it is to prepare this coconut roll, the faster it is eaten. I prepared it just last week when my friends came to visit. In a few minutes, he disappeared from the table. Everyone asked me for the recipe.
Therefore, I recommend you to share this recipe with your friends. Surely they will want to try it too!
Roll with bananas, cocoa and coconut
The roll with bananas, cocoa and coconut is prepared quickly and is very tasty and flavorful. It is ideal forholidays, or for the moments when you feel like something sweet.
Grind the biscuits with the robot until a fine powder is obtained. Dissolve the caster sugar in the heated milk. Add the cocoa and remove from the heat. The cocoa mixture with milk is poured over the biscuits. Mix until a consistent composition is obtained.
In a separate bowl, mix the powdered sugar with the butter and coconut.
Spread the mixture with biscuits on a food foil, in a state of 2 cm. Over the biscuit composition lies the composition with butter and coconut. Put two bananas over this mixture. Then roll well, until you get a compact roll.
Let it cool for a few hours. Then slice and serve as such.
Uncooked coconut cake
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