White chocolate and raspberry coconut ice

Place the condensed milk, icing sugar, milk, butter and a pinch of salt into a medium-sized saucepan. Heat gently, stirring until the sugar has dissolved. Bring to a gentle boil until the mixture reaches the soft ball stage (112-116°C)

Add the coconut, then remove from the heat and allow to cool slightly

Divide the mixture into two, add the white chocolate to one part and beat until it thickens. Pour into the greased cake tin and refrigerate

Beat the raspberry jam into the remaining mixture until it thickens, then spread on top of the chocolate mix. Set in the fridge for 40 minutes, then cut into squares