For the Popsicles
1 (13.5 oz) can light coconut milk
3 T honey
3 hibiscus tea bags (sold at The Tea Tree)
For the White Chocolate Drizzle (optional)
¼ cup white chocolate chips
½ T coconut oil
In a medium saucepan, combine coconut milk, honey and HIBISCUS TEA. Heat, stirring frequently, until mixture just begins to bubble around the edges. Turn off heat, cover and let steep for 7 mins.
Transfer mixture to a high-powered blender and process until smooth.
Allow to cool slightly before pouring into popsicle molds of choice. Insert popsicle sticks and freeze until completely solid, at least 6 hours or overnight.
If using drizzle: combine white chocolate chips and coconut oil in a microwave-safe bowl and heat in 30 second increments until completely smooth. Briefly run popsicle mold under warm water to release popsicles; drizzle each with the melted white chocolate (and a sprinkle OF more tea, if you so desire). Arrange in a single layer on a baking sheet and return to freezer until drizzle is completely set, about 10 mins. Enjoy!