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Raspberry Coconut Tea Popsicles
Tea Recipes

Raspberry Coconut Tea Popsicles

LANEY AND LU

Recipe by: LANEY AND LU

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Beat the heat on a hot summer's day with these fruity & tropical Raspberry Coconut Tea Popsicles. Their smooth texture and tropical flavor come from infusing the tea in rich coconut milk. Make it elegant with a garnish of flaked coconut and fresh raspberries.

Ingredients

Directions 

  1. In a small saucepan, bring coconut milk, honey and sea salt to a boil.
  2. Remove from heat and stir in the tea. Cover and steep for 5 minutes.
  3. Using a fine-mesh strainer, strain out tea leaves and discard.
  4. In a blender, combine the coconut tea mixture with the fresh raspberries and blend until smooth.
  5. Strain to remove raspberry seeds and set aside.
  6. For the garnish: Stuff each popsicle mold with two fresh raspberries, then pour the mixture into each mold leaving 1/4” at the top. Fill the top 1/4” of each mold with coconut flakes.
  7. Cover and insert one popsicle stick into each. Pro Tip: Take care to not push popsicle sticks all the way down, keep 1-2 inches sticking out so you can hold them easily when frozen.
  8. Freeze for a minimum of 4 to 5 hours or overnight.
  9. When ready to pop, run the mold under hot water quickly to loosen. Gently pull popsicles out of mold and enjoy!
  10. *Need popsicle molds? Look in your local kitchen store or online. There are a variety of shapes and materials available from food-safe silicone to old fashion metal. Most come in sets of 6 or 10 and include covers with holes for the sticks.
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