Coconut Ice

Directions

1. 1
   First line a 7 inch square tin with non-stick paper.
2. 2
   Put the granulated sugar and water into a medium-sized, heavy-based saucepan and heat gently, without boiling, until the sugar has dissolved.
3. 3
   Bring to the boil and let it simmer steadily until the temperature reaches 240 degrees F on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball.
4. 4
   Remove from the heat immediately and add the vanilla essence and dessicated coconut.
5. 5
   Stir the mixture for 5 to 10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level.
6. 6
   Colour the remaining half pale pink with a drop or two of the colouring, then pour this on top of the white coconut ice, spreading it to the edges and making sure it's level.
7. 7
   Press it all down quite firmly with the back of a spoon, and leave it to harden.
8. 8
   Turn the coconut ice out and cut it into squares using a sharp knife.