Step-by-Step Preparation

1: Prepare Your Tin

1. Line a 20 cm x 20 cm square baking pan with baking paper, allowing the sides to overhang for easy removal.
2. Lightly grease the paper if desired for an easier release.

2: Combine the Base Mixture

1. In a large mixing bowl, combine the sifted icing sugar and desiccated coconut.
2. Stir with a wooden spoon or spatula until evenly mixed.
3. Add the sweetened condensed milk and vanilla extract.
4. Mix until the ingredients come together into a sticky but mouldable dough.

3: Divide and Colour the Mixture

1. Split the mixture evenly into two bowls.
2. Leave one half plain for the white layer.
3. In the second bowl, add a few drops of pink food colouring and mix thoroughly.
   • Adjust to your desired shade — soft pink is traditional.

4: Press the Layers into the Tin

1. Press the white mixture evenly into the base of the prepared pan.
   • Use the back of a spoon or your hands to flatten and smooth the layer.
2. Add the pink mixture on top of the white layer and press evenly to create a smooth finish.
   • Try to align the corners for clean layers when cutting.

5: Chill and Set

1. Cover the pan with plastic wrap or foil.
2. Place in the refrigerator to chill for at least 4 hours, or overnight, until firm.

6: Slice and Serve

1. Once firm, lift the Coconut Ice from the pan using the baking paper.
2. Place on a cutting board and use a sharp knife to cut into small squares or rectangles.
3. Wipe the knife clean between cuts for neat edges.