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Ingredients:
Milk: 1 liter
Sugar: 1 cup
Flour: 1 cup + 1 tablespoon
Butter: 60g
Vanilla: 1 package (about 1 teaspoon)
Shredded Coconut: 1.5-2 cups, to cover the tray
Cold Milk: 170 ml
Whipped Cream Powder: 1 sachet (or 200 ml whipped cream as a substitute)
Crushed Walnuts: To garnish
Instructions:
Step 1: Prepare the Coconut Layer
Spread 1.5-2 cups of shredded coconut evenly across a large tray. This layer will coat the outside of the rolls, so make sure it is spread out well. Set this aside while you prepare the custard.
Step 2: Make the Custard
In a large pot, whisk together 1 liter of milk, 1 cup of sugar, and 1 cup + 1 tablespoon of flour. Make sure the mixture is smooth with no lumps.
Heat the pot over medium-low heat, stirring constantly to prevent burning. Once the mixture thickens and starts to boil, add the butter and vanilla. Stir until the custard becomes creamy and smooth.
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