Pistachio Pudding Rocket Pops – a delicious recipe with sugar, cornstarch, salt, milk, unsalted butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor or blender, grind 3/4 cup of the nuts to a paste.
2
(Note: I couldnt get my pistachios to form a paste without adding a teaspoon or two of water).
3
In a saucepan, combine the sugar, cornstarch, and salt.
4
Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes.
5
Remove from the heat as soon as the mixture thickens.
6
(Note: This took approximately 12 minutes for me on a gas stove).
7
Stir in the butter until melted.
8
Add the vanilla.
9
Let cool in refrigerator for 10 minutes.
10
Add 3 drops green food coloring and mix with a spoon to combine.
11
Pour into the pop molds.
12
Insert the sticks.
13
Freeze for at least 8 hours.
14
Remove from the freezer.
15
Let stand at room temperature for 5 minutes before removing the pops from the molds.
542
kcal
Calories
19
g
Fat
85
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, ¾ cup cornstarch, ¼ teaspoon salt, 4 cups milk, and more.
Yes, Pistachio Pudding Rocket Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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