Method

• 1.
  Grease a 20cm square cake pan and line the base and sides with baking paper. Place condensed milk, icing sugar and coconut in a large bowl and stir to combine. Divide mixture between two bowls. Add pink food colouring to one bowl and mix to combine, then place in prepared pan, pressing firmly to cover the base evenly (mixture will be very firm).
• 2.
  Spoon white mixture on top and press to level, being careful not to mix the layers. Chill for 6 hours or overnight.
• 3.
  Remove coconut ice from fridge and cut into 3cm pieces, to serve.