Coconut Thai Iced Tea Ice Pops

Coconut Thai Iced Tea Ice Pops cool you off with a blend of bold black Thai iced tea, creamy coconut milk, refreshing lemongrass, and a little bit of honey.

Servings 10
Author Dana Sandonato


  • 20 oz brewed Arbor Teas Organic Thai Iced Tea, cooled I steeped 5 tsp of the loose leaf tea for a moderate strength brew
  • 1 cup coconut milk
  • 2 TBSP lemongrass paste You can use store-bought or grind your own from lemongrass stalks; the ratio is the same either way
  • 1/4 cup raw organic honey


  • 10-piece ice pop mold + popsicle sticks
  • Tea infuser


  1. In a small saucepan, bring 20 oz of water to a light simmer over medium heat. In the meantime, fill the tea infuser with 5 tsp of the tea. (You can adapt this amount based on how strong you'd like the tea.)

  2. Once the water is simmering, remove the saucepan from the heat and immerse the tea infuser full of tea into the water. Let the tea steep for 3-5 minutes, depending on your preference of strength. Please note that the other ingredients will mellow out the boldness of the tea once added and frozen.

  3. Once the tea is steeped, remove the infuser and allow the brew to cool to room temperature. You can speed this process up a bit by filling the sink with icy water, to about 2 inches, and letting your pot sit in it.

  4. Once cooled, whisk in the coconut milk, lemongrass, and honey. Mix until the mixture is well combined. Give it a taste and adjust it to your preference, if needed.

  5. Carefully fill the ice pop molds as per the manufacturer's directions (some advise to leave a bit of space at the top of the molds to allow for expansion). When you've filled your molds, pop them into the freezer overnight.

  6. Most molds will require you to give the exterior of the mold a quick rinse under cool water before trying to remove the pops; this step helps to release the pops from the molds with ease and without breaking them.