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:
1 liter (4 cups) milk
1 cup sugar
1 cup + 1 tablespoon all-purpose flour
60 g (4 tablespoons) butter
1 teaspoon vanilla extract
For Coating & Topping:
1½ to 2 cups shredded coconut
1 cup whipped cream (optional)
Walnut halves (for topping)
 Instructions
 Instructions1. Prepare the Tray
Use a large flat tray or baking sheet.
Spread the shredded coconut evenly over the entire surface.
Make sure the coconut layer is thick enough to prevent sticking.
2. Cook the Custard
In a large saucepan, add:
Milk
Sugar
Flour
Whisk well before heating to remove lumps.
Cook on medium heat, stirring constantly.
Continue cooking until the mixture becomes thick and smooth (about 8–10 minutes).
Once thick, remove from heat.
Add butter and vanilla extract.
Mix well until butter melts completely and custard becomes glossy.
3. Spread and Chill
Pour the hot custard evenly over the coconut layer.
Spread gently with a spatula to form a smooth rectangle.
Let cool at room temperature for 20–30 minutes.
Refrigerate for at least 4 hours (overnight is best) until fully set.
4. Optional Cream Layer
Once set, spread a thin layer of whipped cream on top (optional).
Sprinkle crushed walnuts over the cream layer if using.
5. Slice and Roll
Cut the custard into equal rectangular strips using a sharp knife.
Gently lift one edge of each strip and roll into a spiral shape.
6. Garnish
Place rolls on a serving plate.
Top each roll with a walnut half.
 Helpful Tips
 Helpful TipsAlways stir custard while cooking to prevent burning.
Chill fully before rolling or it may break.
If custard is too soft, refrigerate longer.
Store in refrigerator and consume within 2–3 days.
