Grease and line a 25 x 8cm bar pan with strips of baking paper.
To make raspberry coconut ice: in a large bowl combine 3 cups (480g) icing sugar mixture, 2 cups (160g) desiccated coconut and half a can of NESTLÉ Sweetened Condensed Milk and thawed raspberries, using clean hands, turn out on to a lightly floured surface and knead until smooth, add 1-2 drops of pink food coloring if desired. Press firmly into the base of prepared pan and smooth top.
To make vanilla coconut ice: in a large bowl combine remaining icing sugar mixture, remaining desiccated coconut, remaining NESTLÉ Sweetened Condensed Milk and vanilla bean paste, using clean hands, turn out on to a lightly floured surface and knead until smooth. Press firmly and evenly over the raspberry layer. Cover and refrigerate 3-4 hours. Slice into small gift-sized bars.
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