Ingredients

• 14 oz coconut milk (or 1 can)
• 3 tablespoons honey
• a pinch sea salt
• 2 tablespoons  (or 3 pyramid infusers)
• 2 oz fresh raspberries
• Flaked coconut and a handful of fresh raspberries for garnish

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.