Instructions

• Shake the can of coconut milk, then pour all (15 ounces) into a small saucepan. Heat over low heat, stirring occasionally, until any clumps dissolve and the milk is just warm (do not boil).
• In a small bowl, beat the egg yolk with a fork until smooth and slightly creamy.
• Remove about 1/4 cup of the warm coconut milk from the saucepan into a separate small bowl. Slowly whisk roughly half of this reserved milk into the egg yolk—start with a few drops and then a thin stream—to temper the yolk. Set the remaining portion of the reserved milk aside.
• Pour the tempered yolk back into the saucepan with the remaining coconut milk. Add the 2 tablespoons pure maple syrup and stir to combine.
• In the small bowl holding the remainder of the reserved milk, whisk the 1 tablespoon tapioca flour into that milk until a smooth, lump-free slurry forms.
• Place the saucepan over medium-low heat and, stirring constantly, bring the mixture to a gentle simmer. When it begins to thicken and bubble gently (about 3–5 minutes), slowly whisk in the tapioca slurry. Continue stirring and simmering for another 1–2 minutes, until the pudding reaches a thick, spoon-coating consistency.
• Remove the saucepan from the heat and stir in the 1 teaspoon pure vanilla extract.
• Immediately pour the pudding into a serving bowl or individual dishes. Press plastic wrap directly onto the surface to prevent a skin from forming, or cover tightly.
• Chill in the refrigerator at least 2 hours before serving.