Begin by lining the parchment papers inside a deep square baking tray or a freezer-friendly container and set it aside.

Either by kneading or using a dough mixer. Use a deep enough bowl to combine the shredded coconuts, condensed milk and the icing sugar. Add the almond extract as well if adding. Knead and mix everything well.

For this recipe, I am using 2 colours. So first, divide the coconut mix portion. The first portion will be left as white. Pour the first half portion and flatten it in the parchment-covered tray.

Use the 2nd half portion to mix in the food colouring of your choice. Mix the colour with the coconuts. When ready pour it on top of the first flattened portion of the coconut.

Flatten the coloured coconut well and smooth out the top. When done, cover it with the cling wraps and let it set in the freezer for about an hour or two. For best results leave it in the refrigerator overnight.

When ready to serve, take the coconut ice along with the parchment paper out of the tray. Cut into the desired size or shape and serve.