The original recipe says to stir all the ingredients together with a wooden spoon. If you're not using a Thermomix, you're going to have to get in there with both hands. The kids love it. It's sticky and messy and tasty fun.
Line or oil your baking tray. I use an awesome brownie pan for most things, and for this too.
Pour condensed milk into a large mixing bowl and sift in the icing sugar.
Add the coconut and vanilla essence or extract and mix together until well combined.
If you're having a white layer, spoon half the mix into your baking tray and flatten out pressing down tightly. If you're having two coloured layers, split them into two bowls and add the required colours to each bowl.
Mix well and add to pan, flattening till all the first layer is covered, and it's all flattened.
Place pan in the fridge for six hours or overnight to set.
Once set, turn out and cut the coconut ice into squares.
If you use the brownie pan, cut it while still in the pan. This will make huge slices though, so use a knife to cut again.
For the Thermomix:
Make your icing sugar first, if you're making your own.
Add all but the colouring and mix on speed 2 for 30 seconds.
Split the mixture into two, put one layer in the pan, then add the food colouring to one.
Layer the next into the pan and leave to set in the fridge for at least 6 hours.
Cut the set coconut ice into squares and enjoy.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/12/02/rosettas-cute-coconut-ice/