Coconut ice

Method

1. You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and 2 of the sides with baking paper.
2. Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers.
3. Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
4. Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces. Store in an airtight tin in a cool place for up to 3 weeks.