I was doing a bit of online research for some recipes for a slow cooker I just purchased. One recipe called for coconut milk, and I noticed one of the comments underneath:
I forgot coconut milk, will it still work with passata?? HELP PLS
This is what coconut milk looks like compared to passata. In case anyone is wondering, coconut milk is the one on the left.
Furthermore, coconut milk tends to come from something called a “coconut”, like this.
Passata, on the other hand, is commonly made from things called “tomatoes”, which look like this.
This gives rise to a distinct difference in the colour region when you compare coconut milk alongside passata. There are also a few notable differences between the plants which produce them. 
Coconuts grow somewhere between 15 and 30 metres in the air at the top of palm trees in various tropical and subtropical locations around the world (if you’re still stuck, coconut palms are the ones on the left). Each coconut – once it is removed from its tough outer casing – is hard and woody, and weighs nearly 1.5kg, and each palm can produce fruit for 70 years or more. On the other hand, tomatoes grow pretty much anywhere you want them on bushes usually no more than about 1-2 metres off the ground. A tomato plant can live for a few years, though they’re mostly treated as annuals and new ones planted each year. A typical tomato is soft and squishy and weighs in at around 100 grams. Every 100 grams of coconut contains about 6g of sugar and over 30 grams of fat, compared with about 2.5 grams of sugar and virtually no fat in the same amount of tomato. There are a lot of other nutritional differences.
I wonder if the person who asked that question ever tried the recipe using passata instead of coconut milk?