Coconut Chocolate Roll

At times, we want something different from the regular sweet-dishes made for festivals. So, this is a dish that looks different and appealing, but is easy to prepare.

An experiment I tried resulted in an innovative sweet dish for Diwali. This one clearly satisfies my sweet tooth or rather all 32 sweet teeth 😀 . 


Milk (I used 2% milk): 1 cup
Sweetened Condensed milk: about half a can (about 200g)
Chocolate bar*: about 16 blocks (64 g)
Coconut: ½ cup
Aluminium foil sheets or butter paper: 2
Oil/Ghee: a few drops to grease the foil sheet 

*I used a plain milk chocolate bar. You can use any you have on hand – You can also use chocolate chips. You may also use semi-sweet or dark chocolate if you want more chocolate and lesser sweetness. 


  1. Dry-roast the coconut on a heavy-bottomed vessel till slightly browned. Set aside to cool.
  2. Heat the milk in a deep, thick-bottomed vessel (non-stick is easier to work with). Boil and reduce to about 1/3rd.
  3. In the meanwhile, break the chocolate into bits and melt it in the microwave by heating for 30 seconds.
  4. When the milk is reduced to 1/3rd, take off the heat.
  5. To the milk, add the melted chocolate and the sweetened condensed milk. Also, add half the coconut.
  6. Mix well and place vessel again on low heat and stir continuously.
  7. Continue stirring over low heat till the mixture thickens and leaves the sides of the pan. It done when it gathers up together into a lump.
  8. Turn off the heat. Pour on a greased foil sheet. Cover with another greased foil sheet. Set aside till slightly cooled.
  9. Then, roll it out to a thin flat layer. You may make multiple rolls if you find it difficult to make one large roll.
  10. Remove the upper foil sheet carefully.
  11. Now, sprinkle the rest of the coconut over the chocolate sheet. Press slightly to set, but not completely immersed to still retain the white layer.
  12. Leave to cool to room temperature.
  13. Release the chocolate sheet from the foil carefully. Roll out tightly into a cylinder roll. Gently press to secure the roll.
  14. Refrigerate the roll for 3-4 hours.
  15. Cut into slices of about 1 inch thickness and serve. Enjoy !!

One Response to “Coconut Chocolate Roll”

  1. Super I loved it and it turned out beautifully

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