Whisk the sugar and whisked egg whites in a large bowl for one minute.
Drop large spoonfuls of meringue onto simmering water in a frying pan.
Cover and poach the meringues for two minutes.
Melt brown sugar in a small pan until golden-brown and stir in sesame seeds.
Spread the sesame mixture flat onto baking paper and break into pieces once cooled.
Simmer vanilla seeds, coconut milk, orange zest, and sugar in a saucepan for five minutes.
Place orange slices in a bowl and pour the coconut sauce over them.
Top with meringues and garnish with sesame snaps and fresh mint.