3 EL KokosraspelnFirst, chop the ladyfingers in a blender. Add the remaining ingredients, excluding the coffee, and continue blending briefly.
Then gradually add the boiled and cooled coffee. I used 100 ml.
Spread the cocoa mixture in a thin layer on transparent film and let it harden in the refrigerator.
Carefully roll up the roll and let it rest in the refrigerator. Then roll it in coconut and cut it into slices.
For the cream, first mix the butter with the sugar until smooth, then add the grated coconut. Brush the cocoa paste with the cream.
