1. Mix together the condensed milk and icing sugar. Stir in the coconut (mixture should be very stiff) and divide in half. Colour one half of the mixture pale pink, keep mixing until you have an even colour.
2. Double line a small plastic box with baking parchment or cling film before placing the white coconut ice on the base, pressing into a bar shape. Form the pink coconut ice into a similar shape and press firmly together.
3. Leave 2-3 hours until firm and cut into squares. Keep refrigerated in an airtight container and use within 3 weeks.
TIP: Try making half chocolatey by adding melted chocolate into the mixture.
Recipe courtesy of Carnation