This recipe first appeared in Food magazine.
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Ingredients
Method
1.Line a 20cm square pan with baking paper. Place the condensed milk in a large bowl and microwave for 20 seconds to warm.
2.Sift over the icing sugar and stir well until combined. Add the coconut and mix well.
3.Press half the mixture into the prepared pan.
4.Add the raspberry essence and a drop or two of food colouring to the remaining mixture. Mix until it has turned a pale pink colour (you may have to use your hands to really work it in). Press the pink mixture on top of the white layer, smoothing with the back of a spoon.
5.Cover with a clean tea towel and leave to dry, overnight preferably. Cut into small squares and package in cellophane bags.
