1
In a saucepan, combine icing sugar, milk, butter and salt. Heat on medium heat until it boils, and takes on candy-like quality. To test whether its reached ‘candy-like quality’, wait until the mixture is bubbling, take a teaspoonful and drop it into a bowl of cold water. If the mixture balls up when cool, it’s the right consistency.
2
Add your coconut to the saucepan and give a quick stir to combine.
3
Take off the heat and divide into two bowls. Allow to cool for 5 minutes; it should start to firm.
4
Mix one portion, either with a hand-mixer or stand mixture to ensure all ingredients are well combined and don't separate.
5
Press into a small greased tray (a small loaf tin works well) and put aside.
6
Put the other portion in your mixing bowl and add a few drops of food colouring, mix as the first portion and then press on top of the first portion.
7
Refrigerate for 2 hours.
8
Cut into desired portions and store in airtight container in the fridge.