Line a small square or rectangular tin (about 10–12 cm / 4–5") with baking paper. Leave some paper hanging over the sides to help lift it out later.
In a mixing bowl, combine the coconut and icing sugar. Stir well so the sugar is evenly distributed.
Pour in the condensed milk. Mix with a wooden spoon at first, then use clean hands to bring it together into a stiff mixture.
Form the white layer - Press half of the mixture firmly and evenly into the prepared tin. Smooth the surface with the back of a spoon.
Tint the pink layer - Add a few drops of pink food colouring to the remaining half. Knead until evenly coloured. Press this pink mixture firmly on top of the white layer, smoothing the surface.
Cover and refrigerate overnight (or at least 6 hours) until firm.
Lift out using the baking paper and cut into 12 even squares with a sharp knife.
Recipe Note
TIPS FOR SUCCESS
• If the mixture feels too dry, add a teaspoon of extra condensed milk.
• For neat cuts, dip your knife in hot water, wipe dry, and slice.
• Store in an airtight container in the fridge for up to a week.
