Prep time 1 hour 30 mins, including refrigeration time Makes about 30 pieces 360g tinned condensed milk 3 cups icing sugar 3½ cups desiccated coconut ½ tsp vanilla extract 250ml coconut oil ¼ tsp pink food colouring Lightly grease a 20x20cm square cake tin and line with wax paper. Combine the condensed milk, icing sugar, desiccated coconut, vanilla extract and coconut oil in a bowl and mix well. Divide the mixture in two and press half into the base of the prepared tin. Add a hint of pink food colouring to the remaining mixture and stir to combine. Press the pink mixture over the white slab, and dampen your fingers slightly to smooth the top. Cover loosely with cling film and refrigerate until set. Turn the mixture out on to a large cutting board, peel off the paper and, using a cookie cutter, cut into shapes or slice into squares. Store in an airtight container.