Ingredients

300 g Huletts Icing Sugar

300 g desiccated coconut
395 g tin sweetened condensed milk
10 ml almond essence
5 - 6 drops pink food colouring

Method
1. Line a 20cm x 20cm baking tin with baking paper.
2. Place the icing sugar and coconut in a bowl and stir well.
3. Add the condensed milk and almond essence and stir until well combined.
4. Divide the mixture equally into two bowls.
5. Add the pink food colouring, one drop at a time, into one of the bowls, until you reach the desired colour
and stir well to combine.
6. Press the white mixture into the base of the prepared baking tin and use a spoon to firmly press down and
level out.
7. Carefully spread the pink mixture over the top and press down firmly.
8. Refrigerate for at least 2 hours to allow it to fully set before cutting.