Line a tin with baking paper. This is not absolutely essential, but makes it a lot easier to get out. The mixture is crumbly, so that is important. I used a 7 in or 18cm round tin, which was about the right size, but meant odd edge bits!
Put spoonfuls on the mix in the lined tin, pressing down well as you go. Use the back of a spoon, or your hands as you prefer. But it must be well rammed down.
Leave for a couple of hours.
Turn out and cut into squares. Leave overnight before storing. You could cut it after the overnight drying, but I wanted to try it!
Comments
I used granulated sugar. You could use icing sugar (fine sugar). I admit that granulated sugar makes it a bit crunchy, but that doesn't matter. (I didn't want to have to buy icing sugar specially for this.) It gets less crunchy when storing it, anyway.
You can divide the mix into two, colour one half pink with food colouring, then put the white mix in the tin first (well pushed down) and the pink half on top. I think I prefer the all-white version.
Dessicated (dried) coconut is available in British supermarkets. I don't know if it happens elsewhere. Similarly condensed milk. I based this on a recipe which used a whole tin of condensed milk (400 gms) which made a LOT of coconut ice. A pack of dessicated coconut was 150 gms, so I scaled down the recipe, which meant I was left with about 2/3 tin of condensed milk. Which I ate, as a treat, with a spoon. Childhood memories...