Preheat the oven to 350 degrees F.
For the crust, put the cookies, coconut and sugar in the bowl of a food processor and grind until fine. Transfer the crumbs to a bowl and stir in the melted butter until well coated. Evenly and firmly pat into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake until the crust is firm, 15 to 20 minutes. Cool completely on a wire rack.
To make the filling, combine 3/4 cup of the coconut milk and the sugar in a medium pot and heat over medium heat until the sugar dissolves and the milk is steaming with tiny bubbles forming around the edge of the pot.
In a medium bowl whisk the eggs, egg yolks, cornstarch, vanilla and salt with the remaining 1/4 cup coconut milk until smooth.
While whisking, pour about half the hot coconut milk into the egg mixture. Pour the egg mixture back into the pot, whisking, until combined.
Add the passion fruit puree and continue to cook, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and pour into the cooled crust.
If your mixture seems lumpy you can strain it through a fine mesh strainer before pouring into the crust. Evenly spread the filling in the crust and then chill until the filling is cooled and set, at least 2 hours or overnight.