Line a 20 cm square baking tin with baking paper or foil.
Add 100 g of desiccated coconut to a sealable bag then add a few drops of pink food colouring. Shake until the coconut turns pink. Set aside until you are ready to make your pink layer.
Sift 125 g icing sugar into a large bowl, then add 100 g of white desiccated coconut and 100 g of condensed milk.
Stir well, then bring together the white mixture into a ball with your hands.
Press the white coconut ice into your tin. It should be between 1 and 1.5 cm deep. Smooth the top of the coconut ice with the back of a spoon until it is smooth and even.
Start your pink layer next. Sift 125 g icing sugar into a bowl, add 100 g of pink coconut and 100 g of condensed milk. Mix well, pull together into a ball and press into the tin on top of the white layer. Smooth this layer with a spoon.
Lift the coconut ice carefully out of the tin using the edges of the paper or foil you lined the tin with and move it to a baking rack to dry out for three hours. After three hours, cut into squares. Store in an airtight container, so it doesn't dry out any more.