In a large sauce pan, whisk together the tapioca flour, coconut sugar, cacao powder, and sea salt. Then whisk in the full fat milk and milk beverage.
Bring the mixture to a boil over medium heat, whisking constantly. The clumps from the full fat coconut milk will eventually dissolve. Make sure you scrape the bottom of the pot with the whisk so that the flour and sugar don't burn as they are dissolving into the milk.
Once the mixture is boiling, continue to whisk until the mixture becomes thick like pudding. This will take about 8-10 minutes. The mixture should be just starting to boil when it becomes thick.
Remove the pot from the heat and add the chocolate chips and vanilla. Whisk until the chocolate chips are melted.
Pour the pudding into a pre-baked and cooled pie crust. Let the pudding cool at room temperature, uncovered, for up to 1 hour. Cover and refrigerate for at least 4 hours to allow the pie to finish setting up. Enjoy!
Store leftover pie, covered, in the fridge for 2-3 days.