Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
300g (3 1/2 cups) desiccated coconut
300g (2 cups) pure icing sugar, sifted
Pinch of cream of tartar
1 x 390g can sweetened condensed milk
Red liquid food colouring
Line the base and sides of a 19cm square cake pan with baking paper, allowing the sides to overhang. Combine coconut, sugar and cream of tartar in a bowl, before stirring in condensed milk. Divide among two bowls and add a few hefty drops of food colouring to one, stirring and smooshing to combine and colour. Press into the prepared pan, one layer on top of another (wet hands work really well here). Sprinkle with a little more coconut, smooth the surface, cover and place in the fridge for 1 hour or until set. Slice into pieces that won’t provide a desperate high blood sugar attack and serve.
-by Kristy-Lee Biggs