Thai Tea Coconut Popsicles are inspired by Thai Iced tea from your favorite Thai restaurant. Made with 4 ingredients they are filled with strong Thai tea, sugar, and coconut milk. They are refreshing and light and ridiculously simple to make! Enjoy all summer long with Birria Tacos or Lomo Saltado.
1 Chemex with Chemex filter or measuring cup or bowl to steep the tea
1 small saucepan
Ingredients
2cupsloose-leaf thai tea
Hot water
1/3cupsugar + 1/4 cup sugardivided
1cuplight coconut milk
Instructions
I used a Chemex (with a Chemex filter) but you can totally use a measuring cup or bowl and combine the hot water and tea and run it through a strainer.
If you’re using a Chemex, place the filter atop and add the tea to the filter. Pour 2 1/2 cups of hot water over the tea and allow to steep and strain through. Immediately add the tea to a bowl or large measuring cup and stir in 1/3 cup sugar until it has dissolved. You want the tea to be hot/warm so the sugar will dissolve.
In a small saucepan, add half of the coconut milk and heat until it’s very warm. Add the 1/4 cup sugar and mix until dissolved. Transfer the coconut milk to a measuring cup or small bowl and add the remaining coconut milk. Transfer the thai tea and the coconut milk to the fridge until it’s chilled, about 30 minutes to 1 hour.
Fill each mold about 3/4 of the way with the thai tea and top off with the coconut milk.
Notes
Tips and Tricks
Coconut milk vs sweetened condensed milk or evaporated milk. I find that light coconut milk freezes better out of all three of these milks, plus coconut really complements the flavor of the tea! If you don’t love the flavor of coconut, I would use sweetened condensed milk. Skip the heating steps then after the Thai tea has cooled follow the recipe like usual.
Sugar alternatives. Use 1/2 cup of maple syrup or honey. Start with a few tablespoons at a time, tasting as you go until it reaches your desired sweetness level.