Preheat the oven to 200°C.
Whisk egg whites until soft peaks form, then gradually whisk in 100g of sugar.
Continue whisking until the mixture is stiff and glossy.
Simmer milk, cream, and vanilla seeds in a lidded saucepan.
Shape meringue quenelles using oiled spoons and place them into the simmering milk.
Cover and poach for 4 to 5 minutes until cooked through.
Transfer meringues to kitchen paper using a slotted spoon.
Heat 100g of sugar in a frying pan until it turns pale golden-brown.
Dip the pan base into cold water to stop the caramel cooking.
Toast coconut shavings in the oven for 3 to 4 minutes until golden.
Strain the poaching milk into a clean pan and add coconut liqueur.
Whisk egg yolks and 40g sugar, then combine with the hot milk mixture.
Add mango and stir over low heat until the custard thickens.
Pour custard into bowls, top with meringue, coconut, and drizzled caramel strands.