1. Fill a pot two-thirds full of water and add 1/2 tsp. salt; bring to a simmer.
2. In a bowl, beat the egg whites and sugar to medium peaks. Using a spoon, place the egg white mixture, one teaspoon at a time, into the simmering water and poach gently, turning once.
3. Remove the meringues and roll in toasted coconut, proceeding gently since they are very fragile. Place the meringues into a serving dish.

Making the sauce

1. In a pot over medium heat, cook the guava purée with the sugar until the sugar dissolves. Carefully add the brandy, flambé, and remove from the heat, allowing to cool.
2. Place the guava purée mixture, egg yolks and vanilla in a bowl and mix well.
3. In a saucepan, heat the cream and milk. Remove from the heat and gradually whisk 1/2 cup of the milk-cream mixture into the egg mixture to temper it.
4. Add the tempered egg mixture back into the remaining scalded milk and stir continuously with a wooden spoon over a low flame until the sauce coats the back of the spoon.
5. Strain the sauce and add the diced guava. Spoon the sauce over the meringues.