Directions

1. Pour milk and 75ml (2½fl oz) water into a saucepan. Bring to the boil.
   
   Add sugar and butter. Heat slowly, stirring, until sugar dissolves and butter melts. Bring to the boil. Cover pan and boil gently for 2 mins.
   
   Uncover and continue to boil steadily, stirring occasionally, for 7-10 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if using, should be 116°C (240°F).
   
   Remove from heat.
   
   Add coconut and vanilla. Beat briskly until mixture is thick and creamy.
   
   Pour half into an 18cm (7in) square tin lined with non-stick baking paper.
   
   Quickly colour remainder pale pink with food colouring.
   
   Spread over white layer.
   
   Leave in the tin until firm and set.
   
   Cut into squares.