Coconut ice

Ingredients
2 1/3 cups gluten-free pure icing sugar, sifted
1/4 teaspoon cream of tartar
395g can sweetened condensed milk (see Notes)
3 1/2 cups desiccated coconut
2 teaspoons vanilla essence
Rose-pink food colouring
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Method
Step 1
Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Step 2
Sift icing sugar and cream of tartar together into a large bowl. Add condensed milk, coconut and vanilla. Mix until well combined. Divide mixture in half. Tint 1 portion of mixture pink with food colouring. Leave remaining portion plain.
Step 3
Press plain mixture over base of 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.
Step 4
Cut coconut ice into 2.5cm squares. Serve.