840g icing sugar
200g dessicated coconut
Tin of condensed milk (395g)
1 egg white, slightly beaten
Line a 18cm square cake tin (or rectangular similar in size) with baking paper. Or, if using chocolate moulds spray lightly with cooking spray, wiping out excess.
Sift the icing sugar into a large bowl then stir in condensed milk, coconut and egg white. It takes quite a bit of mixing and you might find it easier to wear gloves and mix by hand.
Divide the mixture into portions for as many colours as you want – leave a larger amount white. If making traditional pink and white colours just divide in half and add a few drops of pink colouring to one half.
Press the white portion into the cake tin pressing down evenly, or if using moulds, press the colour you prefer into the mould.
Add the coloured portions on top of the white pressing firmly.
Leave to set in the fridge for at least 4 hours.
You can add dried cranberries or glace cherries to the mixture – any flavour that pairs well with coconut.