Soak the tapioca pearls into 2 cups of water for 2-3 hours.
Combine the milk, salt and tapioca pearls in a pan. Cook them on low heat.
The pearls are fully cooked when they have doubled in size and have a translucent texture.
Stir occasionally to avoid the pearls from sticking to the bottom.
Take a separate bowl and beat the eggs in them.
Slowly add some of the hot tapioca mixtures to the egg bowl. This is to ensure that the mixture does not curdle due to the varying temperatures.
Now add the egg mixture to the remaining tapioca in the pan.
Stir for a couple of minutes on medium heat. Do not let the tapioca pearls boil.
Once you achieve the pudding consistency, rest the mixture for 20 minutes.
Add in the honey and vanilla extract.
Serve hot or chilled as per preference.