Start by pouring the small pearl tapioca into a bowl and covering it with water. Let it soak for about 30 minutes.
After the tapioca has soaked, drain it and add it to a medium saucepan. Pour in the 3/4 cup of unsweetened almond milk and the entire can of lite coconut milk.
Add in the honey or pure maple syrup, the fine-grain sea salt, and the vanilla bean paste or extract. Stir everything together gently.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent the tapioca from sticking to the bottom.
Once it reaches a simmer, reduce the heat to low. Continue to cook while stirring for about 10-15 minutes, or until the tapioca pearls become translucent and the mixture thickens.
Once thickened, remove the saucepan from the heat. Allow the pudding to cool slightly before transferring it to serving dishes. You can serve it warm or chilled.
