Grease and line a brownie pan with parchment paper and set aside.
On medium heat, combine the water, ginger, vanilla and sugar.
Stir until the sugar starts to dissolve and thicken into almost a syrup. This should take about 15-20 minutes, the sugar should form a crust around the rim of the pan, that's when you know it is ready.
Fold in the coconut and continue to cook while stirring for another 2-3 minutes, soaking up all the excess moisture.
Once the mixture has fully combined, remove a ⅓ of it from the saucepan and place in a small bowl then stir in the food colouring and set aside.
Place the rest of the coconut mixture in the brownie pan and press down/flatten so it is evenly distributed.
Spread the pink layer on top and evenly distribute it.
Leave to firm up for about 1-2 hours in the refrigerator.
Slice into squares and enjoy!