Ingredients
100g/3½oz egg noodles
300ml/½ pint double cream
2 tbsp icing sugar
¼ fresh coconut, flesh removed and chopped
pinch of nutmeg, to taste
1 orange, segmented, to garnish

Method
1. Cook the noodles in boiling salted water until al dente (or according to packet instructions). Drain, and set aside.
2. Place the cream, icing sugar, coconut and nutmeg together in a sauce pan. Bring up to the boil then reduce the heat and simmer for five minutes. Add the cooked noodles and continue to cook for a further 3-4 minutes or until the coconut is tender.
3. To serve, spoon into a bowl and garnish with the oranges.