Heat up the coconut milk in a small sauce pan over medium heat.
Add in the tapioca pearls, maple syrup and vanilla extract. Bring to a simmer and then reduce the heat to low. Cook for about 15 minutes, stirring frequently (until tapioca pearls are cooked). The tapioca pudding should have the consistency of a thick gravy.
Transfer the pudding into a bowl and place in the fridge for about 1 hour.
In the meantime, place all the ingredients for the puree in a high-speed blender and blend until you got a smooth puree. Serve on top of the pudding and top with fresh mint leaves!
Store both, the pudding and puree, in an air-tight container for 4-5 days.