Ingredients
3 1/2 cups icing sugar
2 1/2 cups desiccated coconut
1 x 395g can condensed milk
1 teaspoon vanilla essence
2-3 drops pink food colouring

Method
Grease with margarine or butter, a deep 19cm tin or cake pan.

Sift icing sugar into a large bowl. Stir in coconut, condensed milk and vanilla essence. Mix well.

Using hands, press half the miexture over base of prepared tin or pan. Knead colouring into remaining mixture. Press evenly over first layer.

Cover and refrigerate until firm. Serve cut into squares.
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