Ingredients

• 2 1/3 cups gluten-free pure icing sugar, sifted

• 1/4 tsp cream of tartar

• 395g can sweetened condensed milk

• 3 1/2 cups desiccated coconut

• 2 tsp vanilla essence

• Rose-pink food colouring

Method

1. Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
2. Sift icing sugar and cream of tartar together into a large bowl. Add sweetened condensed milk, coconut and vanilla. Mix until well combined. Divide mixture in half. Tint 1 portion of mixture pink with food colouring. Leave the remaining portion plain.
3. Press plain mixture over the base of the prepared pan, levelling top with the back of a spoon. Press pink mixture over plain mixture, levelling top with spoon. Cover. Chill for 3 hours or until set.
4. Cut coconut ice into 2.5cm squares. Serve.