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