Cooking oil spray, to grease
2 cups pure icing sugar
¼ tsp cream of tartar
395g can sweetened condensed milk
3½ cups desiccated coconut
1 tsp strawberry essence
Pink food colouring, to tint
Grease a 20cm square cake tin with cooking oil spray then line base and sides with baking paper.
Sift icing sugar and cream of tartar into a medium bowl, then make a well in the centre. Add condensed milk and coconut, then, using your hands, mix until well combined.
Put ½ of the mixture in another bowl. Add strawberry essence and a few drops of colouring. Wearing gloves and using your hands, mix until evenly flavoured and tinted.
Press pink mixture over the base of prepared tin. Cover with white mixture and press down firmly to smooth surface. Cover with plastic wrap and refrigerate for 2 hours or until set.
Remove from tin and cut into 20 squares. Package as gifts or store in an airtight container in a cool, dark place for up to 2 weeks.