Preheat oven to 350 degrees F.

Smash sweet potatoes, then place in a blender. Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt. Turn on low to puree. Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes. Place bowl in freezer.

With a chilled metal bowl and beaters, whip cream on high until soft peaks form. Then add sugar and beat until blended. Set inside the refrigerator.

Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown. Watch carefully and stir often. Set aside to cool.

While toasting coconut, reserve whole slice of orange for a garnish. Remove pulp sacks with paring knife being careful not to include peel or white membrane. Chop into small pieces and place in a colander to drain.

After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir. Mix in drained orange pulp. Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.

Divide the Faux Fool into long stemmed martini glasses. Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange. Serve with 1 ladyfinger per person.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.