Step 1: Prepare Your Pan

• Line your 8×8 inch square baking dish with parchment paper. Leave some overhang on two opposite sides to act as “handles.” This will make it incredibly easy to lift the entire slice out of the pan for cutting later.

Step 2: Make the White Base Layer

• In a large mixing bowl, combine all the ingredients for the white base layer: 2 cups of desiccated coconut, 1/4 cup of coconut milk cream, 3 tablespoons of maple syrup, 2 tablespoons of melted coconut oil, 1/2 teaspoon of vanilla extract, and a pinch of salt.
• Use a spatula to mix everything together thoroughly. Keep mixing until every flake of coconut is moistened and the mixture starts to clump together. It should feel slightly sticky and hold its shape when you press it.

Step 3: Press the Base Layer into the Pan

• Transfer the white coconut mixture into your prepared pan.
• Using the back of the spatula or your clean hands, press the mixture down firmly and evenly across the entire base of the pan. The key to a slice that holds together is a firm, compact layer. Use the bottom of a glass or measuring cup to help you get it really flat and packed down.
• Place the pan in the freezer for about 10-15 minutes to allow this layer to start setting while you prepare the pink layer.

Step 4: Make the Pink Top Layer

• There’s no need to wash your bowl. In the same large mixing bowl, combine all the ingredients for the pink top layer: another 2 cups of desiccated coconut, 1/4 cup of coconut milk cream, 3 tablespoons of maple syrup, 2 tablespoons of melted coconut oil, and 1/2 teaspoon of vanilla extract.
• Mix well until combined. Now, add your natural coloring. Start with 1/4 teaspoon of beetroot powder. Mix it in completely. The color will seem subtle at first but will deepen as it hydrates. If you want a more vibrant pink, add another 1/4 teaspoon until you reach your desired shade. If using liquid coloring, add a few drops and mix.

Step 5: Add the Pink Layer and Chill

• Retrieve your pan from the freezer. The white layer should be firm to the touch.
• Carefully spoon the pink mixture over the white layer. Spread it out gently to the edges.
• Once again, press this layer down firmly and evenly. You want the two layers to fuse together, so don’t be afraid to apply some pressure.
• Cover the pan with plastic wrap or a reusable cover and place it in the refrigerator to set completely. This will take at least 4 hours, but for the best, cleanest slices, I highly recommend chilling it overnight.

Step 6: Slice and Serve

• Once the slice is completely firm, use the parchment paper handles to lift it out of the pan and onto a cutting board.
• For the cleanest cuts, use a large, sharp knife. You can run the knife under hot water and wipe it dry between each cut to ensure perfectly smooth edges.
• Cut the block into 16 small squares or 8 larger bars, depending on your preference.