Al fresco entertaining has never been this easy as popsicles are given the grown-up cocktail treatment to become ‘poptails’. With impossibly simple canapé’s made ahead of time and the cocktails already on ice, you're guaranteed to be the hostess with the mostest!
Ingredients: ½ cup water 20 ml castor sugar ¼ cup passion fruit pulp 210ml coconut milk ¼ cup milk 3T Malibu 50ml castor sugar
Method: Combine water, sugar and passion fruit pulp until dissolved. Pour into popsicle moulds and freeze until about halfway frozen and the inside is still liquid. Pour out the inner liquid. Whisk coconut milk, milk, Malibu and sugar until dissolved and pour into the centres. Freeze until hard.
TIP instead of creating a core pop, freeze the different liquids in stripes for a funky look.