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1
Preheat oven to 350 degrees F.
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2
Smash sweet potatoes, then place in a blender.
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3
Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt.
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4
Turn on low to puree.
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5
Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes.
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6
Place bowl in freezer.
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7
With a chilled metal bowl and beaters, whip cream on high until soft peaks form.
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8
Then add sugar and beat until blended.
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Set inside the refrigerator.
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10
Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown.
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Watch carefully and stir often.
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Set aside to cool.
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13
While toasting coconut, reserve whole slice of orange for a garnish.
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14
Remove pulp sacks with paring knife being careful not to include peel or white membrane.
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15
Chop into small pieces and place in a colander to drain.
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16
After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir.
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17
Mix in drained orange pulp.
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18
Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.
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19
Divide the Faux Fool into long stemmed martini glasses.
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20
Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange.
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21
Serve with 1 ladyfinger per person.
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22
A viewer, who may not be a professional cook, provided this recipe.
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23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
