Coconut Ice Cooked Version

Directions

1. 1
   Grease a pan (8x6inches) with oil or butter.
2. 2
   Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
3. 3
   Bring to a boil, cover, and boil for 3 minutes exactly.
4. 4
   Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
5. 5
   Remove from heat and stir in coconut.
6. 6
   Quickly pour the mixture into the pan.
7. 7
   Add food colouring, stir in quickly and pour into pan on top of the white layer.
8. 8
   Cool until half-set, mark into squares or fingers with an oiled knife.
9. 9
   Leave until completely set then break or cut into pieces.
10. 10
    Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.