For the panna cotta, add milk, coconut, vanilla, lemon rind and sugar in a pot. Warm (don’t boil) on a low stove for 15 minutes then strain.
In a small mixing bowl add gelatine and warm water and mix well until combined. While milk is still warm add gelatine mix and dissolve.
Strain once more and then let cool until room temperature, then fold through yogurt and pour into serving dish. Refrigerate overnight or until set.
For the watermelon granita, place watermelon, sugar and lemon in a blender and process until combined. Pour into a flat baking tray then mix through, mint, pomegranate and coconut, Freeze for 2 hours, then take out and using the back of a fork mix, scrape and bash any frozen parts then place back into the freezer.
Freeze for another 2 hours and then repeat the mashing process. Wrap with plastic or foil and keep in the freezer until needed.
For the honeycomb, place water, sugar, golden syrup in a clean pot. Swirl so that all ingredients are combined and there is no dry sugar. Place onto heat on high flame. Stand with the pot till it comes to the boil.
Once mix is boiling place a timer on for 7 minutes. Leave on high and continue to boil.
While waiting line a baking tray with baking paper, once the time is up, remove the pot from heat and sit the pot next to the prepared tray. Sift in the bi-carb over your hot mix and gently fold in using a large spoon or spatula.
Very quickly pour mix onto tray pushing the honeycomb out all at once with the least amount of movements.
Place in cool, well ventilated place for 30 mins. Check to see if hard. If so place in airtight containers and wrap tightly in cling-wrap.
Serve panna cotta in a chilled glass, bowl or hollowed out watermelon topped with crushed granita, honeycomb, pistachios and sliced mint, and fruit, if desired.