Brazilian Chocolate Coconut Roll
A no-bake Brazilian classic made with a soft chocolate dough wrapped around a creamy coconut filling inspired by the beloved 'beijinho' candy. Quick to assemble, feeds a crowd, and needs zero oven time.
🛒 Ingredients
20 servings
- 1 cup whole powdered milk
- 1 cup unsweetened cocoa powder
- ½ can sweetened condensed milk (for the dough)
- 1 can sweetened condensed milk (for the filling)
- 3.5 oz (100 g) shredded coconut
- Plastic wrap (for rolling)
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Directions
- 1
Combine powdered milk and cocoa powder in a large bowl until evenly blended.
- 2
Gradually add the half can of condensed milk, kneading until you get a smooth, non-sticky dough. If it sticks to your fingers, knead in more powdered milk and cocoa in equal parts.
- 3
Lay a sheet of plastic wrap on a flat surface, place the dough on top, cover with a second sheet and roll out to a thin, even layer with a rolling pin.
- 4
In a saucepan over medium heat, stir together the full can of condensed milk and shredded coconut until the mixture thickens and pulls away from the sides of the pan.
- 5
Peel off the top plastic wrap and spread the warm coconut filling evenly over the dough. Trim the edges straight with a knife.
- 6
Using the bottom plastic wrap as a guide, roll the dough tightly into a log without touching it with bare hands.
- 7
Wrap firmly and refrigerate for at least 30 minutes. Slice and serve chilled.
💡 Chef's Tip
Spread the filling while it is still warm — it hardens quickly as it cools. For a festive finish, roll the log in cocoa powder or shredded coconut before slicing.
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