Step 1

First cook the pudding layer: In a medium-size pan add flour, sugar, cocoa powder, and milk. Whisk with a wire whisk and cook over medium heat, whisking continuously until it thickens.

Step 2

When it is shiny and bubbling, turn off the heat. Add vanilla powder or extract, butter, and whisk until butter melts.

Step 3

In the bottom of a dry and clean big oven tray sprinkle a layer of coconut flakes. You should have a nice coated layer. Pour the hot pudding mixture gently covering the coconut layer. Cover the pudding with cling film and let it cool in the fridge to set for about 2 hours or overnight.

Step 4

Whisk cream shantili powder with cold milk or alternatively whisk heavy cream until it is stiff cream.

Step 5

Spread on top of the chilled cream.

Step 6

spreading heavy cream on top

Step 7

Cut the cream in half and each long part into 5 pieces. With a help of the spatula roll each pudding and place it into a serving plate.