Step 1

Line the base and sides of a 20cm/8in square baking tin with baking paper.

Step 2

Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer.

Step 3

Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.

Step 4

The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve.