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.
Raspberry Coconut Tea Popsicles
- 14 oz coconut milk (or 1 can)
- 3 tablespoons honey
- a pinch sea salt
- 2 tablespoons Tea Forté Raspberry Nectar loose leaf tea (or 3 pyramid infusers)
- 2 oz fresh raspberries
- Flaked coconut and a handful of fresh raspberries for garnish
- In a small saucepan, bring coconut milk, honey and sea salt to a boil.
- Remove from heat and stir in the tea. Cover and steep for 5 minutes.
- Using a fine-mesh strainer, strain out tea leaves and discard.
- In a blender, combine the coconut tea mixture with the fresh raspberries and blend until smooth.
- Strain to remove raspberry seeds and set aside.
- 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.
- 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.
- Freeze for a minimum of 4 to 5 hours or overnight.
- When ready to pop, run the mold under hot water quickly to loosen. Gently pull popsicles out of mold and enjoy!
- *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.
More recipes you may enjoy
Did you know you can mix iced tea into your summer sangria? It’s the secret ingredient to adding a subtle fruity and refreshing flavor that’ll have your guests asking for more!