Adapted from recipe by Fleur Wood
320g pure icing sugar
1/4 teaspoon cream of tartar
1 can (395g) sweetened condensed milk
320g desiccated coconut
150g chocolate, melted
Line a 30cm x 20cm tray with baking paper.
Combine sifted icing sugar and cream of tartar in a large mixing bowl.
Add condensed milk and coconut and mix well.
Divide mixture in half.
Press one half of mixture into tray. Make sure to press firmly.
Spread melted chocolate over bottom half of mixture.
Divide remainder of mixture according to how many colours you would like your coconut ice to be. Place each in separate bowls. Add food colouring to each bowl until desired colours are reached.
Press coloured mixtures on top of chocolate, side by side.
Refrigerate for 2 hours or until set. Slice and serve.