Split the condensed milk between two medium-sized bowls, and mix the red food colour into one of them.
Add half of the confectioner’s sugar to one bowl and half to the other, and stir each bowl.
Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
The mixtures should come together into a shape-able ball at this point.
Tip the white mixture out onto a work surface that has been sprinkled with confectioner’s sugar. Use your hands to shape the mixture into a square that is about ¾" thick. You can use a rolling pin to ensure the top is flat.
Do the same with the pink mixture – ensuring the square is the same length/width as the white one. Use a spatula to lift the pink slab and place it on top of the white slab. Squash it down very slightly so that the pink and white layers stick together, and then use a spatula to lift the whole thing onto a tray lined with baking parchment.
Leave, uncovered to dry for 3-10 hours, and then cut into small cubes.
Store the cubes in an air tight box at room temperature. The coconut ice should keep for 2-3 weeks..Nutritional Information is per serving.