Line a brownie tin.

Divide the coconut, condensed milk and icing sugar. Two bowls of each ingredient, each containing half the mixture.

Pop half the coconut in a freezer bag with a few drops of food colouring, seal securely and shake well to colour. pour back into
the bowl and set aside, we are making the white layer first.

Add the white coconut, half the icing sugar and half the condensed milk to a mixing bowl. Mix well with a spoon or spatula, then bring together with clean hands.

Press this into the lined brownie tin. It will fill about half of the tin, maybe a little more.

Use the back of the spoon to smooth the surface.

Add the pink coconut into a clean mixing bowl with the other half of the icing sugar and condensed milk.

Mix, bring together and press in an even layer on top of the white layer. Use the back of a spoon again to smooth it.

Leave to set, see notes below for options.

Once set dust with icing sugar and cut into small squares. I cut it into 5 lengths then cut into 8 pieces for each length, but you can cut it as big as you like.

See notes below for storing info.

Enjoy!