This is a cold mix recipe since I rarely boiled sugar in the classroom – it was much too dangerous if they licked the hot spoon and burnt off bits of tongue.
200 g icing sugar
100 g desiccated coconut
Sugar for dredging
Sieve the icing sugar into a bowl and stir in enough milk to make a stiff paste.
Divide the mixture into two halves and colour one half pink.
Dredge some sugar on the work surface and pat the white half of the coconut into a thin oblong.
Now make an equal sized pink oblong and push together to form the coconut bar.
Dust with icing sugar and leave to dry.