Start by lining a pan with parchment—if you skip this, good luck getting everything out in one piece. Mixing kicks off with the base: you’ll warm butter with your condensed milk until the mix just starts to shimmer. That’s your cue to swirl in the vanilla and a pinch of coarse salt. Once it’s off the heat, you’ll stir in both the sweetened and unsweetened coconut flakes. The mixture should look thick, glossy, and hold its shape when you press it flat—sort of like sticky dough but lighter.

Now comes the fun. Split the coconut base into three bowls. For the white layer, leave it as is. For the pink: a dash of food coloring (go easy, you want vibrant, not neon!) gets folded in until the color is even. For the brown: melt milk chocolate over gentle heat—or give it quick bursts in a microwave—then blend well with the last bowl of coconut base until evenly cocoa-colored and silky.

Layering is next. Press the chocolate coconut blend into the bottom of your lined pan—work it into the corners and smooth the surface with a spatula or the back of a spoon. Next comes the white coconut layer, gently patting and smoothing it in, followed by the pink coconut layer on top. Take your time to ensure these layers stay even and distinct.

Once it’s all packed in, let the whole thing sit until firm—room temperature is fine, but popping it in the fridge will speed things along. When the block feels solid to the touch, lift it out by the parchment and slice into rectangles or squares. Each piece should show off all three layers, clean and colorful, and hold together but still yield when bitten.