Instructions

Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a
medium saucepan over medium heat, and add ginger. Cover, and let steep 30
minutes. Pour mixture through a fine sieve into a clean medium saucepan;
discard ginger.
Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small
bowl, and let stand 2 minutes to soften. Whisk gelatin and 1/4 cup sugar
into coconut mixture. Cook over medium heat, stirring until sugar and
gelatin have dissolved. Pour 1/2 cup panna cotta into each of six
glasses. Refrigerate until firm, about 2 1/2 hours.
Make gelee: Sprinkle remaining 3/4 teaspoon gelatin over passion fruit
juice in a small saucepan; let stand 2 minutes to soften. Whisk in 1
teaspoon sugar. Cook over medium-low heat, stirring until gelatin and
sugar have dissolved. Pour through a fine sieve into a glass measuring
cup; let cool about 10 minutes. Pour 3 tablespoons gelee into each glass.
Refrigerate until firm, about 1 1/2 hours.
Meanwhile, make tapioca: Tie cardamon, peppercorns, and bay leaf in a
square of cheesecloth to make a bouquet garni. Bring whole milk and
remaining cup coconut milk to a simmer in a medium saucepan over
medium-low heat. Add bouquet garni, remaining 1/2 cup sugar, and the
tapioca; bring to a simmer over medium heat, stirring. Continue to cook,
stirring often, until tapioca pearls are tender, 35 to 40 minutes
(consistency will be loose). Discard bouquet garni. Cover tapioca; let
cool to room temperature, or refrigerate until ready to serve.
Just before serving, if you prefer a thinner tapioca, stir in up to 1/2
cup milk. Divide tapioca among glasses over gelee. Halve passion fruits,
and spoon pulp and seeds over each parfait.