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
Cook the noodles in boiling salted water until al dente (or according to packet instructions). Drain, and set aside.
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.
To serve, spoon into a bowl and garnish with the oranges.
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