Combine the coconut milk, milk, sugar, and tapioca in a medium-size saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the tapioca is translucent and the mixture is slightly thickened, about 5 minutes. Do not overcook; the mixture will continue to set as it cools. Stir in the vanilla extract. Let the tapioca cool. Cover and refrigerate until it is well chilled, at least 1 hour. Halve the papayas and remove the seeds. With a spoon, scoop out the flesh and place it in a blender or food processor. Process the papaya to a puree. (There should be about 2 cups of puree.) Cover and refrigerate until well chilled, at least 1 hour. To serve, spoon the tapioca pudding into 1 side of each soup bowl, then add the papaya puree on the other side, forming a yin-yang pattern. Garnish with a mint sprig and serve at once. Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)