Preheat the oven to 160 degree. Grease the small baking dish with butter.
Scramble the coconut milk and the guava juice with semolina and sugar. Then bring it to the boil once. Let them boil to a porridge for 5-7 minutes under medium heat, stirring occasionally. Then put the porrdige aside and let them cool off.
Separate the egg and froth up the protein. Stir in the yolk, lekom grass and ginger into the cooled semolina mixture. Then gently fold the whipped egg whites.
Fill it in the baking dish and sprinkle with sesame seeds. Let them bake for about 30 minute in the oven.
Peel the fruits and cut them bite-sized. Turn the cooled coconut semolina upside down on a plate and garnish it with vegetables.