Place the loose hibiscus leaves (and the cinnamon stick if you’d like) into the water in a large glass jar. Put the lid on and refrigerate overnight or at least 8 hours.
Once the tea is ready, strain the tea leaves out with a sieve. Add in the maple syrup and set aside.
Add the shredded coconut and water into a blender, and let it run for 2 1/2- 3 minutes. Strain the coconut milk using a nut milk bag or a sieve.
In a separate container, mix the lime juice, agave syrup, vanilla extract, and a pinch of salt, and let it chill in the refrigeration.
Pour in the agua de jamaica layer into the popsicle mold to about 2/3 of the way. Put it in the freezer and let it freeze for about 3 hours until the surface appears frozen.
Once the agua de jamaica layer is frozen, remove the popsicle molds from the freezer, and let it sit out for 5 minutes to soften.
Remove the lime coconut milk from the refrigerator. The coconut milk should be separated in 2 layers, the white coconut cream layer and the water. Stir well to let it combine again.
Pour the coconut milk into the popsicle molds. Use a chop stick (or anything that is close to a chop stick) and stab it down along the sides of the popsicle mold in a few places to make a gradiation effect. Don’t stab deeper than 2/3 ds the length of the mold to keep the top colour pure. The jamaica tea might feel solid at first, but if you firmly press, you should be able to pierce it down. Stick the popsicle sticks in and put it back in the freezer. Let it freeze for about 10 hours.
Remove however many popsicles you want from the mold. If you have difficulty, run the mold under cold water for no more than a couple of seconds.