Soak the gelatine leaves in cold water to soften.
Place the cream, coconut milk and sugar in a saucepan and bring to the boil. Once boiling, pass the mixture through a sieve and then add the softened gelatine leaves. Stir until thoroughly dissolved and then pour the mixture into individual moulds.
Place in the fridge and allow to set.
For the glaze: place the passion fruit puree and the rum in a saucepan and bring to the boil. Reduce to a simmer and cook until you have a thick syrup. Scrape the seeds from the passion fruits and add to the glaze once it has cooled.
For the honeycomb: place the sugar and the golden syrup in a saucepan and mix together off the heat. Place on the heat and heat, without stirring, until bubbling and golden in colour - this should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a non-stick surface. Allow to cool and then break into shards.
Turn the panna cotta out of the moulds and pour the passion fruit glaze on top. Finish with a sprinkling of the honeycomb pieces.
«Try using other tropical fruits such as mango or papaya to make your glaze.»