Fresh Coconut Swiss Roll

Prepare thick coconut milk.

Add coconut oil to 70g of thick coconut milk, and stir well until there are no oil spots.

Sift in the cake flour and milk powder.

Stir in a 'Z' shape until evenly mixed, and the cake batter part will be ready.

CK protein.

Add the sugar in three portions.

Whip the egg whites until they form big soft peaks, and the meringue is ready.

Take 1/3 of the egg white foam and add it to the coconut milk batter.

Mix evenly by folding, don't make circles.

Mix evenly by folding, don't make circles.

Pour the mixed batter into the remaining egg whites, and fold gently until evenly combined. Do not stir in circles, so as to avoid deflating the mixture.

The cake batter is ready.

Pour into a baking pan (28cm x 28cm) and level it.

Place in a preheated oven, middle rack, 150 degrees, bake for 25 minutes (to maintain the cake's pure white color, cover the center with aluminum foil to prevent excessive browning).

Whip 10 grams of heavy cream with sugar until 80% stiff, then add 20 grams of coconut powder and fold until well combined.

Once the cake is baked, take it out of the oven immediately, invert it, tear off the parchment paper, and let it cool.

After the cake cools, spread cream on it.

Cut one side at a 45-degree angle, use a rolling pin to roll it up, and put it in the refrigerator for half an hour to set.

After the time is up, take out the cake roll, pipe cream on the surface, and smooth it out.

Sprinkled with shredded coconut.

Cut into pieces.

Plating.

Garnish with mint leaves.

Finished product picture, ice-cold, the good taste of summer.