Ingredients

• 3 cups of icing sugar
• 3 cups of desiccated coconut
• 125 grams of copha
• 2 teaspoons of vanilla essence
• 2 egg whites
• 2 or 3 drops of cochineal (pink food colouring)

Directions

• Line the base of a 20cm square cake tin with foil.
• Sift the icing sugar into a large bowl and stir in the coconut.
• Melt the copha over a low heat and stir into the coconut mixture along with the vanilla. Mix well.
• Beat the egg whites in another bowl until frothy, then mix them thoroughly with the coconut mixture.
• Press half the mixture into the prepared tin, smoothing the surface with a spatula.
• Add some cochineal to the rest to colour it pink. Stir until well blended.
• Smooth the pink mixture evenly over the white layer.
• Allow to set in the fridge for around an hour.
• Remove the coconut ice from the tin, discarding the foil.
• Using a sharp knife, cut the coconut ice into squares.
• Store in a sealed container in the fridge.