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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


  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.