- 1500 ml milk
- 300 ml flour
- 300 ml powdered sugar
- 5 tablespoons cocoa
- 1.5 package vanilla
- 2 tablespoons margarine
- 1.5 packet whipped cream
- 200 ml milk (for internal cream)
- 600 ml coconut
Stir over milk and powder sugar in a wide and deep bowl. Then add cocoa into the mixture and whisk all of them. When the mixture becomes smooth, add the flour. Then cook it at low heat on the stove. Stir over the mixture while cooking to be smooth the surface of cream and not to be stick to the pan and burn. When the cream becomes darkened, add the margarine and vanilla. Then boil it 2-3 minutes. After 2-3 minutes take the bowl off the stove. If the cream is not smooth, whisk it 3-4 minutes by a mixer. Then take a large rectangular baking tray and sprinkle the coconut powder on the tray. Pour the hot pudding cream into the coconut coated tray. Flatten the surface with a spatula or spoon. Ensure that everywhere of tray has the same thickness. Then put the tray to the refrigerator and take out after one hour.
Stir over milk and cream in a bowl. Then spread this cream mixture on the custard at the same thickness. Flatten the surface with a spatula or spoon again. And put the tray to the refrigerator again. Take out the tray after 3 hours. Break in half the custard in the tray. Then cut each piece lengthwise 5 cm wide. Wrap each piece from the short edge to the other short edge as a roll. Then put each piece on the service plates. And dish out to the guests. Enjoy your meal.
The most important point is the custard’s smoothness. Therefore, when cooking on the stove, cook on low heat and stir constantly. If the flour is thick, sift the flour. This also helps to prepare smoothness custard. You can also use butter instead of margarine.
Cocoa Pasha Dessert can be served with the fruit particles.