These heavenly clouds of coconut custard rolls or better known as Sultan Lokumu in Turkish, are not just visually appealing to serve, but they also taste lightly pleasant with a subtle sweetness.

They’re similar to little Turkish delights or even Japanese ice cream mochi if you keep them in the freezer. Which is my favorite way to eat them .😊 

This is my simple version of the traditional recipe below, please leave any comments if you have any other variations or additions to recommend!

Ingredients

Outer Layer:

1 cup of unsweetened shredded coconut

Inner Layers:

For the Custard:

4 cups of milk

1 cup of erythritol (low-carb sugar substitute) or 1 cup of granulated sugar

1 cup & 1 tablespoon of flour 

1 teaspoon of vanilla extract

1 tablespoon of butter

For the Whipped Cream:

1 cup of heavy whipping cream

1 tablespoon of powdered sugar

1/2 teaspoon of vanilla extract

1/2 teaspoon of caramel extract

For the Walnuts & Honey Inner Layer:

1/2 cup of blended walnuts

4 tablespoons of honey (for extra sweetness only, especially if you used a sugar substitute)

Directions

Prepare the Outer Layer:

1. In a 12″ x 16″ baking pan (or sized similarly in area), spread shredded coconut evenly across the surface 

For the Custard:
2. In a saucepan add milk, erythritol/sugar and flour

3. Whisk contents until everything is equally incorporated and smooth

4. Heat the saucepan over medium-low heat and continuously stir slowly so that the flour does not burn at the bottom 

5. Stir faster as the custard begins to harden

6. When it begins to boil or when you see bubbles form, stop stirring and add in butter and vanilla extract 

7. Stir for another 2 minutes and remove from the fire

5. Immediately pour all of the custard over the shredded coconut in the baking pan carefully (Starting from one end of the pan and moving in a snakelike pattern to evenly distribute the custard)

6. Then spread the custard evenly across the pan with a spreader spatula

7. Add plastic wrap over the baking pan and let it cool for at least 30 minutes before placing it in the fridge to cool overnight for 8 to 12 hours

For the Whipped Cream & Walnut Inner Layer:

8. Only after the custard has chilled in the fridge for 8-12 hours, put a metal or glass bowl in the freezer for 10-15 minutes to prepare the whippped cream

9. Remove the chilled bowl and add the sugar and then the whipping cream

10. Using a handheld mixer, turn it to the maximum speed to whip the cream in the bowl until it starts to harden

11. Add in vanilla extract and caramel extract

12. Continue to whip the cream until peaks form

13. Immediately use a spreader spatula to place whipped cream over the baking pan with the hardened custard

14. Blend walnuts in a processor and spread them loosely over the whipped cream to form the middle layer of the rolls

15. Draw lines of honey over the final layer for added sweetness (if you prefer), you can also add in small bits of chopped fruit for acidity

Putting it All Together:

15. Now divide the layer into 16 servings (half-way line vertically and horizontally across to create 8 columns and 2 rows, then roll each column with a knife and fork

16. Then serve with extra garnish of walnuts, pistachios, or fruits – enjoy! (Store in the fridge or in the freezer)

Ingredient Purchase Recommendations:

Caramel Flavor All Natural Extract (2 oz) – 2 pck

Buy From Amazon