Ingredients

1/2 cup bubble tapioca pearls (black or colored)

3/4 cup granulated sugar

1/2 cup packed brown sugar

2-1/2 cups brewed tea (your choice) cooled to room temperature

1/2 cup unsweetened coconut milk

1 cup lychee juice

1/4 cup coconut jelly, cut into pieces (available in Asian groceries)

Preparation

  1. In a saucepan, bring 5 cups of water to boil adding tapioca pearls. Boil for 30 minutes covered. Turn off heat & let sit for 30 minutes until soft; rinse, drain, set aside.
  2. In separate saucepan, combine granulated sugar, brown sugar, and 2 cups water. Cook over medium heat stirring until sugar is dissolved.
  3. In a bowl, combine: tea, sugar water, coconut milk, and lychee juice.
  4. Divide dried lychee, coconut jelly, and tapioca pearls among pop molds; insert sticks, freeze 6 hours.
  5. Remove from freezer, let stand room temperature 5 minutes before removing pop from molds.