For the Passion Fruit Ice Cream:

Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.

Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.

For the Tres Leches Ice Cream:

In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.

While heating, place the eggs and trimolene in a bowl together and set aside.

Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.

Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.

Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.

For the Coconut Croquant:

Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.

Allow it to cool completely. Approximately 10 minutes.

Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.

Once crushed, place it aside until assembly.

For the Whipping the Cream:

Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.

For the Coconut Rum Caramel Sauce:

Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.

While the sugar is heating, warm the coconut milk.

Prepare an ice bath with a bain marie placed in ice.

Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.

Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.

For the Piping Tuile:

Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.

Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.

Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.

Bend the tuile as desired. Set-aside until ready to finish Sundae.

For the Mango Coulis:

Peel the mangoes and place the flesh of the fruit into a blender.

Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.

Assembly:

Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.

Cut the passion fruit in half and scoop out the fruit and seeds.

Begin the assembly, by placing the kiwi slices around the base of the glass.

Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.

Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.

Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.

Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.