Rinse pearl tapioca thoroughly. Combine tapioca and water in a medium saucepan, and soak 30 minutes.
In a medium prep bowl, whisk together ginger, coconut or nut milk, coconut milk, salt, egg yolks, and vanilla until smooth.
Add the milk and egg mixture to the tapioca, and gradually heat. Cook at a low simmer for 10-15 minutes until thickened, stirring often.
Add toasted coconut, and remove from heat to cool. Allow tapioca to cool to room temperature or chill.
Meanwhile, prepare the fruit. 1 to 1 ½ cups of small diced fruit (about ¼-1/2 inch dice) is great. Use your favorites or whatever is available. Sprinkle with the sea salt, zest, and squeeze lime juice over top. Toss to combine, and set aside.
To make mascarpone cream, add mascarpone to a small food processor. Add tropical puree(s), agave nectar, and salt. Pulse until creamy and smooth.
To Serve: Spoon a layer of tapioca into a glass dish, add a generous spoonful of tropical fruit, another spoonful of tapioca. Top with a dollop of mascarpone cream. Garnish with fresh herbs (Thai basil or mint), and some freshly grated lime zest. Enjoy!