Raspberry coconut ice fudge

Line a shallow 20x20cm square tin with baking parchment. In a large bowl, mix the icing sugar, condensed milk, vanilla and salt together until smooth. Stir in the coconut until thick and evenly combined.

Spoon just over half the mixture into the prepared tin. Using a sheet of baking parchment, press it down firmly, reaching right into the corners, to make an even layer. Carefully remove the parchment.

In a separate bowl, mash the raspberries with a fork, then mix through the remaining coconut mixture. Turn into the tin and repeat the pressing-down process with another sheet of parchment. Smooth the top.

Remove the parchment, then cover the tin and chill for at least 5-6 hours, or preferably overnight, until firm enough to slice. Dust the top with more coconut. Cut into 36 little squares or diamonds. The fudge will keep for up to 2 weeks in an airtight container in the fridge.