Press the white mixture into the base of a square pan or even a plastic lunchbox.
Coconut ice.
Now add the coconut and condensed milk to the icing sugar and mix together until well combined.
Sieve the icing sugar.
You can leave this at room temperature to set but it will take longer.
In a medium heavy bottomed saucepan heat sugar and water gently without boiling until sugar has dissolved.
This is a very luscious coconut ice cream.
Line a 7 x 7 inch pan with parchment or waxed paper.
Keep in an airtight container ideally in the fridge and use within 2 weeks.
Split the condensed milk between two medium sized bowls and mix the red food colour into one of them.
This old fashioned coconut ice recipe uses milk and sugar and a traditional sweet making process rather than the condensed mik version which is perhaps more popular today.
Divide the mixture in half and to the one half add the food colouring and mix well.
The only thing i will do different next time is put the flaked coconut in the blender processor with the milk and cream of coconut.
The flakes made the ice cream a bit chewy in texture.
Form the pink coconut ice into a similar shape and press firmly together.
Add half of the confectioner s sugar to one bowl and half to the other and stir each bowl.