Coconut Biscuit Rolls

Grind the tea biscuits in a grinder or food processor until fine and sandy, with no large pieces remaining.

Add the cocoa powder to the ground tea biscuits and mix well until evenly distributed and uniform in color.

Gradually add the milk to the biscuit and cocoa mixture.

Knead until a soft, cohesive dough forms that neither crumbles nor sticks to your hands. Cover the biscuit dough tightly and set it aside while preparing the filling so the surface stays soft and does not dry out.

Knead the desiccated coconut and condensed milk together well until the filling is soft, cohesive, and easy to shape.

Roll out the biscuit dough inside freezer bags into equal rectangles about 1 cm thick. It is best to divide the dough into 3 portions and work in batches.

Trim away any uneven edges, then knead the scraps again and reuse them.

Spread the coconut filling evenly lengthwise over the biscuit dough rectangles, pressing it down gently to hold it in place.

Using the freezer bags to help you, roll the biscuit dough around the filling and press along the seam to form tight, even rolls.

Place the rolls in the freezer for 15 minutes, until firm and easy to slice and decorate.

If using the chocolate, melt it in a bowl set over a saucepan of gently simmering water, stirring until smooth and fluid.

Decorate the firm rolls with the melted chocolate and allow the topping to set before slicing and serving chilled.