COCONUT ICE

400ml condensed milk

350g desiccated coconut
450g icing sugar, sieved
4-5 drops of pink food colouring
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Use foil containers for this recipe.

Combine the condensed milk and icing sugar in a mixing bowl.
Stir in the coconut ( the mixture should be stiff ).
Pour two-thirds of the mixture into the foil container. Combine the remaining one-third with a few drops of pink food colouring, then
quickly pour over the first layer in the tin.
5. Smooth the top, pressing down slightly.
6. Put it into the blast chiller. Allow the coconut ice to cool completely.
7. Lift out of the tin and place on a cutting surface. Cut into squares and serve. Store in an airtight container.