In a mixing bowl, beat the yolk with a fork until creamy.  In a small saucepan over low heat, gently heat the coconut milk until any clumps are dissolved and the coconut milk is just warm.

Take about a quarter cup of the warm coconut milk and combine it with the egg yolk. This tempers the egg and ensures it does not turn into scrambled eggs when you incorporate it into the hot coconut milk.

Pour the egg yolk/coconut milk mixture into the saucepan with the remaining coconut milk. Add the pure maple syrup and stir. Stirring constantly, raise the heat to medium low or medium so that the mixture comes to a gentle boil, about 5 minutes.

Add the tapioca flour. By now, the mixture should be fairly thick. If it is not, continue stirring and allowing the pudding to bubble and thicken. Once thick, remove from heat, add the vanilla extract and immediately pour the pudding into a bowl. Cover with plastic wrap and allow it to cool in the refrigerator at least 2 hours.

Serve with choice of fruit, granola, and/or paleo vanilla wafers.