Ingredients

• 2 cups pure icing sugar
• 1/4 tsp cream of tartar
• 395g sweetened condensed coconut milk
• 3 1/2 cups desiccated coconut
• 6 drops pink liquid food colouring

Method

1. Grease and line a 20 X 30cm rectangular slice tray with baking paper (allowing the edges to overhang).
2. Sift the cream of tartar and sugar into a bowl.
3. Add the condensed milk and coconut and stir until well combined.

Notes

Try a self-raising gluten-free cake mix if you’re avoiding flour or use Coconut flour.

How to make sweetened condensed coconut milk

4. How to make sweetened condensed milk.
5. Divide the mixture equally into two bowls.
6. Add the food colouring to one bowl and stir well to combine.
7. Place the white mixture into the base of the pan and use a spoon to firmly press down and level out.
8. Carefully spread the pink mixture over the top and press down firmly.
9. Refrigerate for at least 1 hour to allow to fully set before cutting.