Mix quark with sugar and vanillin sugar. Whip the cream with the whisks of the hand mixer at highest speed until stiff
Unpack coconut confectionery. Put 4 balls aside for decorating. Fill the rest into a bowl and crush them coarsely with a spoon. Fold stiffly whipped cream and crushed coconut confectionery into the quark cream. Chill for about 10 minutes.
Meanwhile, roast the grated coconut in a pan without fat while stirring until golden brown. Let it cool down on a plate
Wash and halve the figs and cut them into 8 slices each. Form 20 dumplings from the coconut cream and arrange them alternately with fig wedges on 4 plates. Sprinkle with roasted coconut flakes. Decorate with mint and 1 ball of confectionery each. Add the remaining fig slices