In a heavy bottom saucepan, bring the coconut cream and honey to a slight simmer, stirring to combine.
In a separate bowl, combine the gelatine and water and leave to stand for 10 minutes or until the gelatine has softened.
Add the coconut cream and honey mixture to the gelatine, constantly stirring until the gelatine has been fully incorporated. Add the yogurt, rosewater and pink food colouring to the mixture and stir until combined and silky smooth.
Strain the mixture into individual ramekins and place in the fridge for 2 - 4 hours until fully set and has a slight wobble in the centre.
Run a sharp knife around the ramekin and then place the ramekins in a bowl of hot water for 5 seconds. Turn it over into a plate. Alternatively, you can serve the panna cotta in the ramekin.
For the topping:
Place a frying pan on a medium low heat with the honey, Whitworths berries and cherries, Whitworths sliced almonds and pistachios. Stir until the nuts have started to golden.
Pour in the Armagnac and cook to a syrup consistency.