Coconut Roulade with Orange Cream – Heaven in Your Mouth

Spread the coconut flakes evenly on a baking sheet lined with baking paper. This will act as the base wrapping for your roulade, providing a delightful coconut texture and flavor. Set it aside while you prepare the base and cream.

Step 2: Make the Base

In a large pot, pour the milk and place it on medium heat. Gradually add the sugar and flour, stirring constantly to prevent lumps from forming. Stir the mixture continuously until it becomes smooth and well combined.
Add the vanilla extract and butter to the mixture, continuing to stir as it thickens to a medium consistency. The butter adds richness to the base, while the vanilla infuses a sweet, fragrant aroma.
Once the mixture is thick enough to coat the back of a spoon, pour it over the prepared coconut flakes on the baking sheet. Spread it evenly to create a uniform layer, ensuring the base is smooth and even. Let the base cool completely at room temperature before proceeding.

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Step 3: Prepare the Orange Cream

Squeeze fresh oranges to extract the juice, ensuring you have about 600 ml (2 ½ cups) of juice. Strain the juice to remove any pulp, leaving only the clear liquid. Pour the strained orange juice into a medium saucepan and place it over medium heat.
Gradually whisk in the cornstarch, making sure it dissolves completely into the juice. Next, add the flour and whisk again to prevent lumps. Add the sugar and finally, the grated orange peel, mixing everything until fully combined.
Cook the mixture on the stove over medium heat, stirring constantly until it thickens into a smooth cream. The orange peel will release its oils into the cream, giving it a bright and zesty flavor that perfectly complements the sweetness. Once thickened, remove the cream from the heat and let it cool slightly.

Step 4: Assemble the Roulade

Once the base has cooled and the cream has thickened, it’s time to assemble the roulade. Pour the prepared orange cream over the coconut-covered base on the baking sheet, using a spatula to spread the cream evenly across the entire surface.
Smooth the cream into an even layer, ensuring it covers the base entirely. Place the baking sheet in the refrigerator to chill for at least 2 hours. This allows the cream to set properly, ensuring it holds its shape when rolled.

Step 5: Form the Roulade

After the roulade has chilled and set, remove it from the refrigerator. Use a sharp knife to cut the roulade into rectangular pieces. These will form the individual rolls.
Carefully and gently roll each rectangle into a cylindrical shape, starting from one edge and rolling towards the opposite side. The coconut flakes on the outside will create a delicate and tasty exterior, while the creamy orange filling will remain smooth and luscious inside.

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Decorating and Serving

Once rolled, place a walnut on top of each roulade as a decorative touch. The nutty flavor of the walnut pairs beautifully with the tropical coconut and citrusy orange.
Serve the coconut roulade with orange cream chilled, either as a light dessert or a sweet treat alongside coffee or tea. Its delightful presentation and refreshing flavors will make it a memorable dessert for any occasion.

Notes

Orange Juice: Ensure the orange juice is fresh and strained to avoid any pulp in the cream. Fresh juice adds a vibrant and refreshing flavor that is essential for this recipe.
Cooling Time: Allow adequate time for the base and cream to cool and set properly in the fridge. This step is crucial to ensure the roulade holds its shape when rolled and served.

Decorating Options: Feel free to experiment with different toppings such as pistachios or almonds instead of walnuts for added flavor and crunch.

Nutrition Information

Serving Size: 8 portions
Calories per Serving: 310 kcal
Total Fat: 15 g
Saturated Fat: 10 g
Cholesterol: 25 mg
Sodium: 70 mg
Total Carbohydrates: 40 g
Dietary Fiber: 3 g
Sugars: 24 g
Protein: 5 g

Ingredients

For the Wrapping:

For the Base:

For the Cream:

For Decorating:

Step-by-Step Instructions

Step 1: Prepare the Coconut Flakes