1.Grease and line base and sides of a 20cm square cake pan with two strips of baking paper.
2.Combine the icing sugar and coconut in a large bowl. Use a wooden spoon and then your hands to mix in the condensed milk and egg white. Dust bench lightly with a little extra icing sugar and knead the coconut mixture to form a soft dough.
3.Divide the mixture in half; tint half with the rose pink food colouring, kneading the mixture to colour evenly. Knead the craisins into the pink mixture; press into prepared pan in an even layer. Top with the white mixture in an even layer, pressing down firmly. Cover; refrigerate for 3 hours or until firm.
This coconut ice can be made up to 1 week ahead. Keep in an airtight container in the refrigerator. Not suitable to freeze or microwave.Note