Bicolor Coconut Cannoli

1

In a mixing bowl, combine the warm water, butter, egg yolk, rum-flavored syrup, salt, and flour

Work the dough until it becomes homogeneous

2

Divide the dough into two parts

In one of them, mix in the cocoa powder and work until it is fully incorporated into the dough

3

Preheat the oven to 350°F (180°C)

Roll out the dough on a floured surface

Cut strips

4

Roll each strip of dough into a cylinder, alternating with white chocolate filling

5

Place the filled cylinders in a baking dish and bake for 20 minutes or until golden brown

6

Let cool and then unroll

Recheio: Coconut Cream Filling

1

In a saucepan, combine the egg whites, grated coconut, sweetened condensed milk, and coconut cream

Cook over low heat, stirring constantly, until it starts to thicken at the bottom of the pan

2

Let cool and use as filling for the cannoli.