Preheat the oven to 350°F.

1. Pour the grated coconut onto a parchment-lined baking sheet.

2. Place in the oven to color the coconut, be careful, the coloring happens suddenly after a few minutes. Remove from the oven and let cool completely. Set aside.

3. Whip the cream into whipped cream without adding sugar.

4. Using a small spatula, cover the edges of the meringues.

5. Then roll them in the toasted coconut and place on a serving plate.

6. Repeat the operation for the other desserts and place in the refrigerator to firm up. Since the meringue is already very sweet, we don’t add sugar to the whipped cream.

7. Before serving, place the fruit and mint leaves for decoration.