Step 1: Prepare the Coconut Layer
Spread 1.5-2 cups of shredded coconut evenly across a large tray. This layer will coat the outside of the rolls, so make sure it is spread out well. Set this aside while you prepare the custard.

Step 2: Make the Custard
In a large pot, whisk together 1 liter of milk, 1 cup of sugar, and 1 cup + 1 tablespoon of flour. Make sure the mixture is smooth with no lumps.
Heat the pot over medium-low heat, stirring constantly to prevent burning. Once the mixture thickens and starts to boil, add the butter and vanilla. Stir until the custard becomes creamy and smooth.
Remove the pot from the heat and immediately pour the custard mixture over the prepared tray of coconut. Spread it evenly across the tray.

Step 3: Cool and Chill
Let the custard layer cool to room temperature. Then, place the tray in the refrigerator and allow it to chill for at least 4 hours to firm up.

Step 4: Prepare the Whipped Cream
In a bowl, combine 170 ml of cold milk with the whipped cream powder. Beat until the mixture becomes light and fluffy. Alternatively, you can use 200 ml of pre-whipped cream.
Once the custard has set, spread the whipped cream evenly on top of the chilled custard.

Step 5: Roll and Garnish
After spreading the whipped cream, cut the dessert into 12 even parts.
Gently roll each section into a neat roll, wrapping the custard in the shredded coconut from the tray.
Roll each piece until it’s fully coated in coconut, and sprinkle crushed walnuts on top for garnish.

Step 6: Serve and Enjoy
Your coconut rolls are now ready to enjoy! Serve them chilled and garnished with more walnuts or a topping of your choice.