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Recipe by Lesley Waters

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1. Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
2. Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
3. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

Per square

739 kcalories, protein 1g, carbohydrate 10g, fat 4 g, saturated fat 4g, fibre 1g, sugar 9g, salt 0 g

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Ingredients

• 50g sweetened condensed milk
• 250g icing sugar , sifted, plus extra for dusting
• 200g dessicated coconut
• pink edible food colouring , optional

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Difficulty and servings

Approx 30 pieces

Preparation and cooking times

Prep 15 mins

Ingredients

• 50g sweetened condensed milk
• 250g icing sugar , sifted, plus extra for dusting
• 200g dessicated coconut
• pink edible food colouring , optional

Per square

739 kcalories, protein 1g, carbohydrate 10g, fat 4 g, saturated fat 4g, fibre 1g, sugar 9g, salt 0 g

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