1. Put the sugar and milk in a heavy based saucepan and cook over low heat until the sugar dissolves.
2. Boil gently for 10 minutes.
3. Remove from the heat and gradually stir in the coconut.
4. Pour half the mixture into a buttered 8 x 6 inch (20 x 15 cm) shallow tin.
5. Add a few drops of the red food colouring to the remaining half of the liquid then pour this into the tin.
6. Leave aside until half set, mark out into small bars and cut out the bars when the mixture is thoroughly set.