Remember, you are working with a boiling sugar mixture in this recipe which will easily burn your skin. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
Grease a slice tin (11 x 7 inch) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray. See the video above for tips.
Combine sugar and milk in a large saucepan and stir over low heat until sugar is dissolved.
Bring the milk and sugar mixture to the boil and allow to boil, stirring from time to time, for 5 minutes. Take the mixture off the heat for a few moments if it starts boiling too rapidly.
Take the mixture off the heat and add coconut. Stir to combine.
Return mixture to the heat and cook, stirring, for another 5 minutes. The mixture should start to thicken slightly. When ready, the consistency resembles porridge that needs just a little more cooking and as you stir it should momentarily lift from the bottom of the saucepan a little. It may need a little longer than 5 minutes but no more than 10 minutes.
Pour half the mixture into the prepared tin and place into the fridge for 5 minutes.
Add a few drops of pink food colouring to the remaining mixture and stir through to create an even pink colour. Place mixture on low heat to keep warm.
Remove slice tray from the fridge and check that the mixture has set enough to pour the next layer. Use a spoon to check as the mixture may still be hot. If it's not set enough, return to the fridge for another 5 minutes.
Pour pink mixture onto top of first layer in the slice tin and allow to set at room temperature.
Cut into 24 medium squares or 48 medium rectangles or 96 tiny squares.