Measure 1/2 cup of the almond milk into a small bowl and whisk in the cornstarch and tapioca starch until there are no lumps.
Meanwhile, in a saucepan heat the remaining almond milk and the maple syrup over medium-low heat. As soon as you see bubbles on the surface, add the cornstarch mixture and stir in well.
Continue to cook the pudding, stirring occasionally, until mixture is beginning to thicken and reaches a gentle boil/steady simmer, 4-6 minutes.
Reduce the heat slightly. Continue to cook the pudding, stirring occasionally, for another 4 to 6 minutes until thick. You can test this by dipping in a spoon and checking that the pudding falls off of the spoon slowly. Turn off the heat and stir in the coconut oil and vanilla bean paste or vanilla extract. (It may take a few seconds of stirring for the coconut oil to melt completely).
Divide the pudding into 4 to 6 jars or ramekins. If you want to prevent pudding skin, press a piece of plastic wrap into the surface. Otherwise, loosely cover the dishes. Transfer to the refrigerator and let cool completely before eating for about 3 hours.