Soak the tapioca in a small bowl of water (water should cover the tapioca pearls by about an inch). Set aside for an hour.

Whisk coconut milk, water, maple syrup, cocoa powder, and pinch of salt together in a small saucepan.

Drain the tapioca and add the pearls to the coconut milk mixture.

Heat the mixture over medium heat, stirring often. If it bubbles turn the heat down slightly.

The tapioca pearls will begin to turn from white to translucent.

Once all of the pearls are translucent turn off the heat. It will look like chocolate soup at this point—trust me that it will absorb all of the liquid as it cools.

Stir in the vanilla.

Transfer right away to a container and seal with a lid. Place in the refrigerator and chill for at least 3 hours.

Once chilled, give the pudding a good stir.

Serve and enjoy! If the pudding is too firm you can zap it in the microwave for 30 seconds to loosen it up before serving. I like to top mine with coconut whipped cream or "Soyatoo" Rice Whip!