1. Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a medium saucepan over medium-low heat. Remove from heat, and add ginger. Cover, and let steep 30 minutes. Pour mixture through a fine sieve into a clean medium saucepan; discard ginger.

2. Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small bowl, and let stand 2 minutes to soften. Whisk gelatin mixture and 1/4 cup sugar into coconut-milk 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.

3. 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.

4. Meanwhile, make tapioca: Tie cardamom, 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.

5. 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.