3 cups icing sugar
1⁄3 cup condensed milk 90g copha, melted
1⁄4 tsp cream of tartar 11⁄2 cups desiccated coconut Pink food colouring
Line a baking tin with greaseproof baking paper. Sift icing sugar and combine with cream of tartar, condensed milk, copha and coconut in a bowl and mix well. Beat egg white in a small bowl until soft peaks form, then stir into coconut mixture and mix well. Press half of the mixture into the base of the tin. Add food colouring to the remaining coconut mixture and mix well. Press over the mixture in the tin. Refrigerate coconut ice until set and then cut into squares.