- 4 water glass milk
- 2 tablespoon cocoa
- 3 tablespoon flour
- 5 tablespoon granulated sugar
- 1 egg yolk
- 100 grams of butter
- 2 sweet spoon wheat starch
- 1 packet of vanillin
- 1 water glass cold milk
- 1 pack of cream shampoo
- 1.5 cups of coconut
For the above:
Be careful not to be too thick or too thin when pouring the pudding for cooling after preparing the pudding. Otherwise you will have difficulty in making the roll. To get the best result, after you have prepared your dessert, you can keep it in the fridge overnight.
How is it prepared?
Prepare the cream as your first job. For this, be sure to whisk with a glass of cold water as you write on the cream shampoo package and lift it to the refrigerator for consistency.
Take a pot of butter and melt it, add the flour and roast it until it smells. Immediately start adding milk slowly.
Continue stirring at this stage, otherwise there may be lumps.
Add sugar and cocoa after adding whole milk.
Then add the egg yolk, mix well and add the starch.
When it begins to boil, close the gold and add powder vanilla and mix.
Stir occasionally to avoid holding the crust until it gets warm.
Sprinkle a penny of coconuts on my bottom, pour the custard over it and cover it with a stretch film and lift it up into the refrigerator.
In this way, take the sweet captain that you have been waiting for 30 minutes and spread it on the cream shaker you prepared and throw it back into the refrigerator. Wait at least 30 minutes.
Cut into long strips and roll with the help of a spatula starting from each end of the strip.
Spread the tepees of the remaining coconuts over their tops.