- For the base: 14 oz can full-fat coconut milk room temperature; well-shaken
- 5 teaspoons Old Salt Merchant Pina Colada loose leaf tea
- 1 tbsp raw agave nectar
- 1/3 cup blended pineapple
- 1 tsp cornstarch
- 1/4 tsp Cyprus sea salt
- In a small pot, add the coconut milk, agave and OSM tea pina colada tea in diffuser. Bring the mixture to a gentle simmer, stirring frequently to avoid burning. Simmer for 1 minute, but do not bring to a boil. Remove the pot from the heat, cover and allow the tea to steep for 15 minutes. Using a strainer and spoon, squish the tea into the coconut cream several time during the cooling off period to bring out their flavor.
- If some of the tea leaves break out of the tea bag, that's ok. Simply strain the coconut cream through a fine mesh sieve. While the mixture is still warm, whisk the cornstarch, pineapple and sea salt into the cream.
- Pour mixture into molds. If you're using a mold that requires the addition of your Popsicle sticks like I did, cover the Popsicles with the lid and insert the sticks about halfway down the Popsicle. Freeze for at least 5 hours.
- To unmold the Popsicles, remove them from the freezer and run warm water over the front, back and sides, avoiding the top. Gently wiggle each stick to remove the Popsicle. Enjoy as a snack or dessert!
Tips / Notes
- Recipe adapted from Vegan Vigilate's, 'Apricot Chamomile Cream Popsicle.'
Posted by Cole Danish on September 03, 2021