Lychee Bubble “Boba” Tea Pops

• 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)

1. 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. 2) In separate saucepan, combine granulated sugar, brown sugar, and 2 cups water. Cook over medium heat stirring until sugar is dissolved.
3. 3) In a bowl, combine: tea, sugar water, coconut milk, and lychee juice.
4. 4) Divide dried lychee, coconut jelly, and tapioca pearls among pop molds; insert sticks, freeze 6 hours.
5. 5) Remove from freezer, let stand room temperature 5 minutes before removing pop from molds.

tapioca, sugar, brown sugar, unsweetened coconut milk, lychee juice, coconut jelly

Taken from www.epicurious.com/recipes/member/views/lychee-bubble-boba-tea-pops-50078448 (may not work)