Start by getting your cooked rice ready. If you don't have already cooked rice, you can simply prepare it according to package instructions. Long-grain rice works best for this dish, as it tends to hold its structure better and gives a nice texture.

In a medium-sized saucepan, combine the heavy cream and coconut milk. Place it over medium heat, stirring until the mixture becomes warm but not boiling. Add the vanilla bean paste and sugar to the saucepan. Stir until the sugar completely dissolves. It should have a frothy, inviting appearance.

Add the cooked rice into the creamy mixture. Reduce heat to low. Stir gently but thoroughly until the rice absorbs the cream, taking care to keep the mixture creamy. It should take about 5-7 minutes of gentle heat for the flavors to meld beautifully.

Now comes the fun part! Stir in the sliced banana, mango, and lychees. If you're using fresh passionfruit, scoop out the pulp and mix that in as well. The pudding should now be a sort of tropical treasure trove, with pops of color peeking through the creamy backdrop.

Transfer your delicious concoction into a bowl or individual serving dishes. Cover with plastic wrap or a lid and chill in the refrigerator for at least two hours, or until it's slightly set. This chilling time allows the flavors to blend and the texture to stabilize.

Once it's chilled, finish with toasted shredded coconut and a drizzle of honey if you like it sweeter. Toss in some fresh mint for a stunning presentation.