To make the meringue, in a large pan add the coconut milk, the orange juice and the caster sugar. This is going to be used for poaching.
Simmer on a low heat for 2-3 minutes.
In a large bowl whisk the egg whites until stiff, and fold in the icing sugar and vanilla seeds.
Spoon the meringue mixture into the poaching liquid, they will float to the top.
Cook for one minute, turn over and cook for a further minute.
To make the orange salad, place the orange around the outside of the plate and sprinkle with the mint.
Serve the meringues in the centre of the plate.
