Line the bottom of the 20 cm (8'') springform pan with baking paper (read the tips&trick for a larger pan).
Put the desiccated coconut into a pan and over medium heat, stirring constantly, fry it until lightly browned, but be careful not to burn it.
For the crust, mix crushed graham crackers, toasted desiccated coconut, sugar, and melted butter. Press it tightly into the bottom of a prepared springform pan, and refrigerate while making the filling.
For the filling, place the gelatin and 5 tablespoons of coconut milk (liquid part) in a small saucepan. Let it stand for about 10 minutes.
Slowly heat the mixture until the gelatin is completely dissolved, but be careful not to boil.
Using an electric mixer, beat cream cheese, coconut cream, powdered sugar, and vanilla until smooth. Add few tablespoons of cream cheese mixture to dissolved gelatin and mix until incorporated. Return everything to cream cheese mixture and mix well.
Pour the filling over prepared crust and refrigerate at least 6 hours, preferably overnight.
For the passion fruit topping, add passionfruit pulp, sugar, and lemon juice into a small saucepan, and heat until sauce thickens about 3-4 minutes.
Release from the pan and serve with passionfruit syrup and toasted coconut chips.