Coconut Ice

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Step 1

Sift the icing sugar into a large bowl, and then add the coconut and gently mix through to combine.

Step 2

Melt your copha and allow to cool slightly.

Step 3

Whisk the egg white just a little, and add the egg and condensed milk to your dry ingredients. Then add your copha and a slug of vanilla essence ( a teaspoon or so should do it).

Step 4

Mix until well combined into a firm, moist mass. Divide the mixture in half, and colour one batch a cheerful pink with your food colouring.

Step 5

Press the white mixture into the bottom of a baking paper lined tin. Smooth out with the back of a spoon, and then gently press the pink layer over the top. Smooth and press in well with your spoon and then refrigerate until set (about 2 hours). Remove from tin and cut into bars or small squares. It will only need to be refrigerated if you live in a hot climate.