Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Sift icing sugarand cream of tartar together into a large bowl. Add sweetened condensed milk, coconut and vanilla. Mix until well combined. Divide mixture in half. Tint 1 portion of mixture pink with food colouring. Leave the remaining portion plain.
Press plain mixture over the base of the prepared pan, levelling top with the back of a spoon. Press pink mixture over plain mixture, levelling top with spoon. Cover. Chill for 3 hours or until set.
Cut coconut ice into 2.5cm squares. Serve.
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