Massa:
4 eggs (separated whites and yolks)
8 tablespoons of water
1 cup of sugar
3 tablespoons of melted chocolate
1 1/4 cups of all-purpose flour
1 tablespoon of active dry yeast.
Recheio:
200g of shredded coconut
1 cup of water
1 1/2 cups of coconut milk
2 cups of sugar.
Cobertura:
1/2 cup of milk
200g of milk chocolate chips
1 tablespoon of butter
Lace-shaped coconut decorations
Massa:
4 eggs (separated whites and yolks)
8 tablespoons of water
1 cup of sugar
3 tablespoons of melted chocolate
1 1/4 cups of all-purpose flour
1 tablespoon of active dry yeast.
Recheio:
200g of shredded coconut
1 cup of water
1 1/2 cups of coconut milk
2 cups of sugar.
Cobertura:
1/2 cup of milk
200g of milk chocolate chips
1 tablespoon of butter
Lace-shaped coconut decorations
Massa:
Preheat the oven to 350°F
In a mixer, beat the egg yolks with water
Add sugar and melted chocolate and continue beating until uniform
Slowly add flour and yeast
Beat egg whites until firm and incorporate into the mixture
Pour into a prepared baking dish (22 x 33 cm) greased and lined with parchment paper
Bake for 25 minutes
Unmold, place on a clean cloth sprinkled with sugar and shape into a roll
Reserve without removing the cloth
Recheio:
In a saucepan, hydrate coconut with water and coconut milk for 15 minutes
Add sugar and bring to a simmer, stirring until caramel-like consistency is reached
Remove from heat and let cool
Cobertura:
In a double boiler, combine milk, chocolate chips, and butter
Melt over low heat, whisking until smooth
When cooled, unravel the roll and fill with the filling
Re-roll and spread the topping, decorating with lace-shaped coconut.
