1 For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 24 hole mini muffin tin.
2 Mix together the flour, coconut, orange zest, baking powder and bicarbonate of soda in a bowl.
3 Mix together the egg, sugar, oil, orange juice and yoghurt in a mixing bowl.
4 Stir in the dry ingredients until just combined.
5 Spoon into the paper cases and bake for 10-15 minutes until risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6 For the decoration: sift the icing sugar into a bowl and stir in the water and food colouring. Spread a little icing on top of the muffins.
7 Whisk the cream until thick and stir in the pink food colouring. Spoon into a piping bag and pipe a swirl of cream on each muffin. Sift over a little icing sugar just before serving.