Soak the tapioca pearls in 1 cup of milk for one hour.
In a medium saucepan, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger and cook on low flame.
Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes.
Transfer to individual baking or brulee dishes and chill in fridge until set.
Sprinkle with sugar and brulee with a torch.
Key Ingredients: tapioca, coconut milk, ginger, cream, milk