Coconut Ice Recipe

• 4 cups of icing sugar
• 100 grams / 4 oz of butter
• 1/3 cup of milk
• 1½ cups of coconut
• 1 teaspoon of vanilla essence
• a few drops of red food colouring (optional)

Grease and line a 20 centimetre / 8 inch square tin with cooking paper. Cut the butter into 6 or more pieces and place in a large saucepan. Melt the butter, then sift the icing sugar on top. Pour over the milk, and stir thoroughly. Cook slowly on a medium heat, remove from heat when the mixture begins to bubble. Add the coconut and vanilla essence and beat together with a wooden spoon. Spread half of the mixture into the prepared tin. Stir the red food colouring into the second half of the mixture and spread on top. Refrigerate for 1 hour, then cut into small squares.