Ingredients:

1 tin condensed milk
1 cup dry coconut powder
1/4 cup cocoa powder
1/2 cup milk powder
1tbsp. plain flour
3 tbsp. butter
4-5 drops vanilla essence

Method:

Empty condensed milk into two pan, half in each.
Add 3/4 coconut powder to one.
Add cocoa, milk powder, plainflour to the other.
Add half butter to each pan.
Add 2 drops essence in each.
Mix contents of each pan well.
First place cocoa mixture pan to heat.
Stir continuously with spatula till a soft lump forms and leaves sides of pan.
Take off fire. Cool a little.
Roll carefully, on a large sheet of butterpaper.
Dust with icing sugar to help rolling if required.
Put second pan to cook, similarly.
When mixture is a soft lump, and leaves side of pan, take off fire.
Cool a little, roll similarly.
Invert with butter paper over cocoa layer, so both layers are one on top of the other.
Carefully peel off upper paper.
Make a tight roll of both, to form a swissroll.
Spread remaining coconut powder on a dry sheet of butterpaper.
Cover roll with coconut by rolling it on spread coconut powder.
Chill roll for 3-4 hours, cut into thin half inch slices.
Store in airtight container, refrigerate.

Making time: 1 hour
Makes: 20 rolls
Shelflife: 2 weeks refrigerated