Line 4 small oven trays with baking paper.

Measure out your coconut, then divide it between 4 small china or glass bowls.

Add a small amount of food colouring to each bowl of coconut - black, green, a mixture of yellow and red for orange, and a mixture of red and blue for purple.

If you’re using gel or powdered food colourings, you’ll also need to add a splash of water to each bowl to help the colouring coat the coconut properly. Try adding one teaspoon of water, then add another if you’re still struggling to blend the colour.

Stir well with a small spoon until the colours are completely mixed in.

Once the coconut has all been coloured, tip each colour of coconut onto a lined baking tray and spread out into a single layer.

Leave the trays out somewhere cool and dry, at a minimum overnight or for up to 24 hours until the coconut has completely dried. You may need to give them a little stir once or twice to ensure that all of the coconut gets a chance to dry out properly.

Once the coconut sprinkles are dry, tip them into airtight containers or jars to store until ready to use. Make sure they are completely dry if you want them to last – you can leave the lid off for a few more hours if you don’t feel that they are quite ready when you decant them.

As long as they are completely dry and stored in an air-tight container, the sprinkles should last until the use-by date on the coconut packaging, as they are just dried coconut and colouring.