Easy No-Bake Coconut Cream Rolls Recipe

Do you want a dessert that melts in your mouth? These coconut cream rolls are so soft and pillowy. Inside, there is a sweet milk custard and light whipped cream with crunchy walnuts. The outside is completely covered in fluffy shredded coconut. They look very fancy on a dessert plate but are actually very easy to make. You do not even need an oven for this beautiful treat. Let’s make these delicious rolls together!

⏱️ Quick Facts

• Prep Time: 15 Minutes

• Chill Time: 4 Hours

• Yield: 12 Rolls

• Method: No-Bake

🛒 Ingredients

For the Base and Decoration:

• 2 Cups Shredded Coconut (Desiccated Coconut)

• Whole Walnut Halves

For the Sweet Custard:

• 1 Liter Milk

• 1 Cup Sugar

• 1 Cup plus 1 tbsp All-purpose Flour

• 60g Butter

• 1 tsp Vanilla Extract

For the Cream Filling:

• 200ml Heavy Whipping Cream (or 1 packet whipped cream powder with 170ml cold milk)

• Crushed Walnuts

👩‍🍳 Step-by-Step Instructions

1. Prepare the Tray First: Take a large, flat baking tray. Spread the shredded coconut evenly all over the bottom of the tray. Do this before you even turn on the stove. This thick layer stops the hot pudding from sticking to the pan later.

2. Cook the Custard: Put the milk, sugar, and flour in a cooking pot. Whisk them really well so there are no dry lumps. Cook this over medium-low heat. Keep stirring all the time until the mixture boils and gets very thick.

3. Add Butter and Vanilla: Take the pot off the heat right away. Quickly add the butter and vanilla to the hot mixture. Whisk everything together until the butter melts and the custard is very smooth.

4. Pour and Chill: While the custard is still very hot, pour it gently over your tray of coconut. Spread the top slowly so you do not move the coconut underneath. Let it cool on the counter first. Then put the tray in the fridge for at least 4 hours so it gets firm.

5. Add Cream and Nuts: Beat your heavy whipping cream until it is thick and fluffy. Spread this whipped cream evenly over your cold, firm custard layer. Sprinkle a good amount of crushed walnuts all over the cream.

6. Cut and Roll: Cut the large dessert into 12 equal rectangles. Use a spatula to carefully lift one end of a rectangle. Gently roll it up over itself. The coconut on the bottom of the tray will naturally stick to the outside of your roll.

💡 Tips for Success

Spreading the coconut in the tray is the most important step. Make sure the coconut layer is thick so your rolls come off the pan easily. Also, do not rush the chilling time in the fridge. If the milk custard is too soft, it will break when you try to roll it.

🥡 How to Store

Place a beautiful whole walnut half on top of each roll to finish the look. Keep your coconut cream rolls in a covered box in the fridge. They taste amazing when served cold straight from the fridge. They will stay fresh for up to 3 days.