Special equipment: 6 small wide-mouthed glasses, such as champagne coupes, or parfait glasses
For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit.
Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit.
Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt.
For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet.
In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits.