COCONUT ICE

Makes: about 36 squares; Prep: 30 mins plus 1hr setting time

125g copha
250g desiccated coconut
500g pure icing sugar, sifted
1 tsp Queen Natural Rosewater
2 egg whites, lightly whisked
1 tsp Queen Natural Vanilla Essence
2-3 drops Cochineal Queen Single Colours

Line a square 20cm cake pan with non-stick baking paper, allowing it to overhang the sides. Melt copha in small saucepan on low heat. Remove from heat and allow to cool for 10 minutes until room temperature. Combine the coconut and icing sugar in a large bowl. Add copha, egg whites, Queen Rosewater Essence and Vanilla Essence. Halve mixture then press 1 half into base of prepared tin. Add Queen Cochineal colouring to other half, knead until colour is evenly distributed, then evenly press on top of white mixture. Smooth surface. Cover with plastic wrap and place in fridge to set for aproximately 1 hour. Remove the coconut ice from the pan and cut into small squares and serve. Store in an airtight container.