For the floating islands, place the sugar into a large bowl with the whisked egg whites and whisk together for one minute.
Fill a frying pan with boiling water and bring back to the boil. Use a warmed spoon to place large tablespoonfuls of the meringue mixture onto the surface of the simmering water. Cover with a lid and cook for two minutes, or until poached.
For the sesame snaps, place the brown sugar into a small frying pan over a medium to high heat and heat until melted and golden-brown. Add the sesame seeds to the pan and stir well to combine.
Remove the pan from the heat, spoon the mixture onto a non-stick baking sheet or a sheet of baking paper and spread flat with a wet palette knife. Leave to cool, then break into pieces.
For the orange and coconut sauce, place the vanilla seeds, coconut milk, orange zest and sugar into a saucepan and simmer for 4-5 minutes.
To serve, place the orange slices into the bottom of a soup bowl and pour the sauce over. Place the meringues onto the sauce and garnish with the sesame snaps and fresh mint.