Combine the tapioca pearls and filtered water together in a large saucepan. Set aside for 20 minutes to hydrate.
After the hydrating period, add in the milk, sea salt, and egg yolks to the tapioca pearls. Bring the mixture up to a low simmer and allow the mixture to continue lightly boiling for about 10 minutes, stirring often.
Remove the pudding from the heat and gently whisk in the raw honey and maple syrup, adding more as desired. After the mixture has cooled for about 15 minutes, gently fold in the vanilla beans.
Serve warm, at room temperature, or chilled. Oh, who am I kidding, it’s delicious at every temperature.