Remove from heat and add the tea bags and sugar. Stir until the sugar dissolves, then let the tea bags steep for 5 minutes. Remove the tea bags from the saucepan, or strain the mixture if you used loose tea.
Stir in the coconut milk. You can heat it back up, if necessary, to dissolve any stubborn chunks.
Transfer the mixture to the refrigerator and chill until it’s at room temperature or a little below. About an hour should do it.
Remove the saucepan from the refrigerator and give the mixture a stir. The coconut milk and tea may have separated a bit during refrigeration (or a lot, if you left it in there for a while), so just stir it enough to bring the mixture back to uniformity.
Carefully pour the tea mixture into your popsicle molds and freeze until solid. Remove from molds and serve.
The refrigeration step helps prevent separation during freezing. Coconut milk typically separates into cream and water during chilling. By refrigerating and then stirring the mixture before freezing, you’re essentially shortening the freeze time of the mixture, and in turn its opportunity to separate before freezing solid. Also, the number of servings here assumes you’re using a 1/2 cup mold. This will obviously vary if your molds are bigger or smaller.