Tropical Passion Fruit and Coconut Tart

Combine the cookie crumbs and melted butter in a medium bowl until well mixed. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Bake the crust in an oven preheated to 350°F/175°C for 10 minutes, or until lightly golden. Remove from the oven and let cool completely on a wire rack.

In a separate bowl, whisk together the sweetened condensed milk, passion fruit pulp, and coconut milk until smooth and well combined.

Pour the passion fruit and coconut filling into the cooled tart crust.

Bake the tart in the 350°F/175°C oven for 15 minutes, or until the edges are set but the center still has a slight jiggle.

Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours, or until thoroughly chilled and firm.

Before serving, sprinkle the shredded coconut over the top of the tart.