Food Recipes Vanilla Tapioca Pudding Pops 4.4 (86) Add your rating & review Enjoy these frozen pudding pops and add a vanilla bean to elevate their taste. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on July 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Yield: 10 These pops are essentially frozen pudding—no special tricks or wizardry needed. Look for instant tapioca with other baking supplies in the supermarket. We like the floral essence a real vanilla bean adds to the pops, but if you don’t have one, use a teaspoon of pure vanilla extract instead. Be careful when whipping the cream—if you whip too much, the pops won’t have as creamy a texture. For best results, use an electric mixer until the cream starts to stiffen, then finish with a whisk. You’ll never overwhip again. Ingredients 2 ½ cups whole milk 1 large egg ½ cup sugar 1 vanilla bean, split and seeds scraped 3 tablespoons instant tapioca ½ cup heavy cream Directions Whisk milk, egg, and sugar in a medium saucepan. Add vanilla bean and seeds and whisk in tapioca. Set saucepan over high heat and bring to a boil, whisking constantly, until mixture holds a boil when stirred. Remove from heat, let cool for 20 minutes, and then remove vanilla bean. Meanwhile, beat cream with an electric mixer on medium-high until soft peaks form. Fold into cooled tapioca mixture. Divide mixture among 10 3-ounce ice pop molds. Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving. Rate it Print