Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, mix coconut milk, melted coconut oil, and sugar until smooth.

Stir in the passionfruit pulp and vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in shredded coconut and lime zest.

Divide the batter evenly among the cupcake liners.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before serving.