These pops are essentially frozen pudding—no special tricks or wizardry needed. Look for instant tapioca with the other baking supplies in your supermarket. We like the floral essence a real vanilla bean adds to the pops, but if you don’t have one you can use a teaspoon of pure vanilla extract in its place. Be careful when whipping the cream—if you whip too much the pops won’t have as creamy a texture. For the best results use an electric mixer to whip until the cream is starting to stiffen, then finish with a whisk. You’ll never overwhip again.