Vanilla Tapioca Pudding Pops


Enjoy these frozen pudding pops and add a vanilla bean to elevate their taste.

Vanilla Tapioca Pudding Pops on a Plate with a Cloth Napkin Underneath
Photo: Jennifer Causey

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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