Pour the coconut milk into a medium saucepan. Add the coconut sugar, pinch of salt, the scraped seeds from the vanilla bean, and the reserved vanilla pod.
Bring the mixture to a gentle simmer over medium heat.
Add the uncooked quinoa, stir to combine, then reduce the heat to low and partially cover the pot.
Cook on low for about 20–30 minutes, stirring every few minutes to prevent a skin from forming and to keep the mixture from sticking, until the quinoa is tender and the milk has thickened.
Remove from the heat, discard the reserved vanilla pod, and stir in the vanilla extract. Let cool slightly.
In a small bowl, gently toss the raspberries with 2–4 tablespoons honey to taste.
Spoon the pudding into bowls or jars. Top each serving with toasted coconut, toasted slivered almonds, and the honey-drizzled raspberries.
Serve warm or refrigerate and serve cold.
