1 cup powdered milk (powdered)
1 cup powdered chocolate
1/2 can of condensed milk
For the filling:
50 grams of grated coconut
1/2 can of condensed milk Preparation
Preparation mode:
Mix the powdered milk and chocolate well, gradually adding condensed milk until the dough comes off your hands. Roll out the dough with the rolling pin between 2 pieces of plastic wrap, forming a rectangle. Spread the filling and roll up like a swiss roll. Wrap with plastic wrap and place in the fridge until hardened. When the roulade is firm, cut the sweets to the desired thickness.
The dough is already very sweet, so prefer to use chocolate powder instead of chocolate.
The amount of condensed milk that will be used in the dough varies, so it is important that it is added slowly, and always mixed. The dough detaches slightly from the hands, but continues to “melt” and stick a little. If you notice that it is “overcooked”, add more powdered milk or chocolate.
