Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Bring milk and 40 g sugar to the boil. Add semolina while stirring, bring to the boil once. Remove from the heat, cover and let it swell for about 5 minutes.
Chopping chocolate. Separate egg. Beat egg white with salt until stiff, pour in 25 g sugar. Whisk egg yolk and cream, mix with 2 tablespoons of semolina, fold into the remaining semolina.
Fold in the beaten egg white. Layer semolina with coconut scrapings and chocolate in 4 glasses. Decorate with melissa and coconut chips and serve immediately.