In a large mixing bowl, sift together 2 1/3 cups of pure icing sugar and 1/4 teaspoon of cream of tartar. Pour in a can of sweetened condensed milk and stir in 3 1/2 cups of desiccated coconut along with 2 teaspoons of vanilla essence. Combine all ingredients until you achieve a cohesive, slightly sticky mixture, about 2-3 minutes of mixing.

Divide the mixture into two equal portions. Add a few drops of pink food coloring to one half and mix thoroughly until the color is evenly distributed.

Crumble the pink coconut mixture over the white base mixture. Gently fold the two mixtures together until they’re speckled but maintain distinct colors.

Pack the colored coconut mixture into the waffle ice-cream cones from the bottom, pressing down firmly. Place the cones upright in the refrigerator and chill for at least 30 minutes until set.

Remove the cones from the refrigerator and reshape the tips if necessary. Return them to the fridge for an additional 30 minutes.

Melt the 50g of white chocolate and drizzle it over the coconut trees. Sprinkle edible gold and white cachous on top before the chocolate sets.