Chill coconut milk can for 30 minutes.

Combine milk and split vanilla bean in a saucepan.

Heat milk mixture over medium heat until hot, stirring occasionally.

Stir in sugar, tapioca, and salt.

Cover and remove from heat; let stand for 5 minutes.

Uncover and bring to a boil over medium heat, stirring frequently.

Whisk eggs in a medium bowl.

Gradually whisk in 1 cup of the hot milk mixture to temper the eggs.

Pour the egg mixture into the saucepan with the remaining milk mixture.

Bring to a simmer, whisking constantly.

Pour the pudding into a heatproof bowl.

Let stand, stirring, until slightly cooled (about 10 minutes).

Remove the vanilla bean and scrape the seeds into the pudding; stir.

Rinse and save the vanilla bean for another use.

Open the chilled coconut milk can and spoon off the thick cream from the top (about 1/2 cup).

Save the remaining coconut milk for another use.

Stir the coconut cream into the pudding until well combined.

Spoon the pudding into six 1/2-cup ramekins, cups, or glasses.

Refrigerate overnight, covering with plastic wrap to prevent a skin from forming (optional).