Step 1: Prepare the Coconut Layer
Spread 1.5–2 cups of shredded coconut evenly across a large tray. Ensure the coconut is spread out evenly to coat the rolls later. Set aside.
Step 2: Make the Custard
In a large pot, whisk together the milk, sugar, and flour until smooth and free of lumps.
Heat the mixture over medium-low heat, stirring constantly to prevent it from sticking or burning.
Once the custard thickens and starts to boil, add the butter and vanilla. Stir until the custard is smooth and creamy.
Remove the custard from the heat and immediately pour it over the prepared tray of shredded coconut. Spread evenly.
Step 3: Cool and Chill
Let the custard layer cool to room temperature.
Place the tray in the refrigerator for at least 4 hours, or until the custard is fully set and firm.
Step 4: Prepare the Whipped Cream
In a bowl, combine the cold milk with the whipped cream powder. Beat until the mixture becomes light and fluffy.
Alternatively, whip 200 ml of cream until stiff peaks form.
Once the custard is firm, spread the whipped cream evenly on top of the custard layer.
See alsoAmerican Bread Recipe
Continued on the next page
