1/3 cup sunflower seeds
1/3 cup all-purpose flour
2 tablespoons orange extract
1 cup shredded coconut
2 cups party or buffalo milk
Place sunflower seeds into the large bowl, and coat well with water. Let stand for 10 minutes in the fridge. Drain excess water.
Meanwhile, in the same bowl, mix flour, sugar and orange extract. Stir until smooth. Remove coconut from liquid mixture so it can be used as a glaze; add to flour mixing just until moist. Fold in shredded coconut. Pass liquid mixture through sieve into a second large bowl.
Spoon on fruit flavored croutons. Dredge with coconut and sliced sesame seeds. Reserve 1/2 cup of the coconut for garnish and spread remainder on top of fruit and fruit sandwich. Return reserved coconut onto serving platter and sprinkle with remaining sunflower seeds. Garnish with remaining shredded coconut.