Preparation

Step 1: Prepare the baking tray

Line a 20 cm × 20 cm square baking tray or cake pan with baking paper, leaving some overhang on the sides for easy removal later.

Step 2: Make the coconut ice base

In a large mixing bowl, combine the sweetened condensed milk, desiccated coconut, and vanilla extract. Stir until the mixture is evenly combined and thick.

Add a few drops of pink gel food colouring and mix thoroughly until the colour is even throughout. You can adjust the shade to your liking — a pale pastel pink or bold fairy floss hue.

Once combined, press the mixture firmly and evenly into the base of the prepared tray. Use the back of a spoon or a spatula to smooth the surface. Refrigerate for at least 30 minutes to set.

Step 3: Prepare the chocolate topping

Place the chopped dark chocolate and unsalted butter in a heatproof bowl. Melt together either:

• Over a double boiler (sitting the bowl over a pot of simmering water)
• Or using the microwave, heating in 20-second bursts and stirring between each until smooth

Once melted and glossy, allow the chocolate mixture to cool for 1–2 minutes before pouring.

Step 4: Pour and set the topping

Pour the melted chocolate mixture over the chilled coconut base. Gently tilt the tray to evenly coat the entire surface. Use a spatula or offset knife to smooth out any air bubbles or streaks.

Place the tray back into the fridge and chill for 1–2 hours, or until the chocolate is firm to the touch.

Step 5: Slice and serve

Remove the tray from the fridge and allow it to sit at room temperature for 5–10 minutes before slicing — this helps prevent the chocolate from cracking.

Using a sharp knife, cut into 16 even squares or smaller bite-sized pieces. Wipe the knife clean between slices for sharp, clean edges.