Boil the water with the sugar and leave it on medium heat to boil for at least 15 minutes. Add the cut into pieces figs and cook for another half an hour. Sprinkle with anise and oregano and cook for 10 more minutes.
Remove the cream from the heat and stir in the nuts and roasted sesame. Pour into bowls, and when cooled down, put it in the refrigerator for at least 3 hours.
Before you serve, sprinkle it with coconut flour.