Step 1

Line an 8x8 pan with parchment paper, set aside.

Step 2

In a large saucepan, combine the sugar and cream cooking on a low heat until the sugar is dissolved.

Step 3

Raise heat to medium, bringing the mixture to a boil. Let the sugar-cream mixture boil for 5 minutes. During the boiling time, if it starts to boil too rapidly, then remove it from the heat, you don’t want the hot mixture splattering out of the saucepan.

Step 4

After 5 minutes, remove from heat and add in the coconut and coconut extract.

Step 5

Pour half of the mixture into the pan and refrigerate for 10 minutes.

Step 6

Tint the remaining mixture with pink color, stirring to evenly distribute the color. Put the saucepan back on the warm burner to keep it from setting up.

Step 7

Remove the pan from the refrigerator and pour the pink mixture on top.

Step 8

Let the mixture set up in the refrigerator, about 3 to 4 hours. Once firm, cut into small squares and enjoy.