Sugar-free coconut roll

Ingredients:

200 gr sugar-free biscuit

2 tbl spoon cocoa powder

1 tbl spoon of Bolero Coconut

50-100 ml milk

100 gr desiccated coconut

For the filling:

100 gr butter

2 tbl spoon of Bolero Honey

To get things started, use a food processor to mix the biscuits with the cocoa powder, the coconut flavoured Bolero and coconut. Then slowly add milk until you get a not-so-sticky dough.

Place the dough on baking paper, also put another baking paper on the top and then roll out the dough into a 2 mm thick square. Whilst this is happening, beat the butter with the honey flavoured Bolero until you get a nice and fluffy complexion.

Using a large knife, spread the butter evenly on top of the dough. With the help of the baking paper, roll up the dough and cover it with foil and let it chill for a few hours in the fridge. When the guests arrive, slice it, serve it and enjoy it!