Method

Lightly grease a 20cm square tin.

In a mixing bowl combine the coconut and icing sugar. Stir in the condensed milk and divide in half.

Colour one half of the mixture pink and keep mixing until you have an even colour.

Place the white coconut ice in the prepared tin, pressing it evenly across the bottom.

Add the pink coconut ice on top of the white coconut layer and press firmly together.

Cover with glad wrap and place in the fridge for 2-3 hours until firm, then cut into squares.