Put the icing sugar, milk, butter and salt into a saucepan and heat gently, stirring constantly until the sugar dissolves, about 10 minutes.
Stop stirring, bring to the boil and simmer until the mixture reaches the soft ball stage (114˚C on a sugar thermometer).
Remove from the heat, mix in the coconut, and cool for 10 minutes.
Pour half of the mixture into a bowl, add the food colouring and beat with a wooden spoon until the mixture starts to thicken.
Pour into the prepared tin, and then beat the white portion until it starts to thicken and spread it over the pink mixture. Cool, then cut into squares.
Add your review
Jordon
Once you add the coconut, you have about 10 seconds before it turns rock solid… would not recommend this recipe…
Mere Kirk
The taste of my childhood, I loved them then and I still love them to this day ❤️ Thank you Edmonds ☺️
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Add your review
Once you add the coconut, you have about 10 seconds before it turns rock solid… would not recommend this recipe…
The taste of my childhood, I loved them then and I still love them to this day ❤️ Thank you Edmonds ☺️