Rich Rose Coconut Ice - cooking recipe

Ingredients

2 1/2 cups powdered sugar icing
1 1/2 cups desiccated coconut
1/2 cup pistachio nut, toasted and chopped (or other nut of choice)
1/4 cup dried apricot, chopped (optional)
100 g rose flavoured Turkish Delight, chopped (not chocolate coated)
200 g sweetened condensed milk
1 egg white, lightly beaten
2 teaspoons rose water

Preparation

Grease a deep 19cm square cake pan and line base and 2 sides with baking paper, extending paper 5cm above pan edges.
Combine all of the ingredients in one large bowl and mix well.
Using your hands is easiest!
Press mixture evenly over the base of the prepared pan.
Cover and refridgerate for several hours until firm.
To serve, cut into bite sized pieces.
Decorate dish with unsprayed rose petals if you can get some.