Churn or pacotize the sorbet. Extrude into a piping bag fitted with a #4 fluted piping tip. Freeze.
Pour 30g / 1.06oz of the hot coconut-rum mix into a 60ml / 2fl oz glass.
Pipe the sorbet on top of the coconut-rum colada, in a rosette shape, until it sticks out about 2.5cm / 1in above the rim of the glass (approximately 30g / 1.06oz).
Place 5 to 7 passion fruit seeds on top of the sorbet.
Sprinkle a pinch of toasted coconut on top of the seeds.