Step 1Cut the passion fruit in half and scrape the pulp and seeds into a wire mesh strainer placed over a bowl. Press down on the pulp to extract the puree. Discard the skin and seeds.
Step 2Open the can of coconut milk and spoon off 3 tablespoons of the cream that's risen to the top. Set aside the remaining milk for another use.
Step 3In a cocktail shaker, combine the passion fruit puree, coconut cream, cachaca and simple syrup. Pour into a 12-ounce glass filled with ice.