Recipe: Coconut Mixed Berry Pop-Tail

As much as we love Summer, sometimes it’s just too darn hot!  Humid days are leading to sticky evenings when we find ourselves positioned in front of the fan or seeking shelter in the cool embrace of a movie theater.  But leave it to Colleen of The Good Drink to find the perfect solution to our sultry woes – the “pop-tail” – part cocktail and part popsicle, it’s an adult treat that can easily be made kid-friendly by skipping the liquor.  And we know you are wondering -these pop-tails are only lightly alcoholic which makes them perfect for daytime entertaining, so it’s okay to splurge with two!

Serves 10

2 oz gin
2 oz simple syrup
1 oz fresh squeezed/strained lime juice
1 cup unsweetened coconut milk (from the carton, not the can)
3 cups fresh mixed berries such as blackberries, raspberries, strawberries, and blueberries
1/4 cup sugar
1/4 cup fresh squeezed/strained lemon juice
2 oz Cointreau
pinch of salt
toasted coconut flakes

In a saucepan over medium heat, combine the mixed berries, sugar, lemon juice, and salt. Stir until berries are tender and releasing juices, 4-6 minutes. Remove from heat and let cool to room temperature.

While berries are cooling, whisk together the gin, simple syrup, lime juice, and coconut milk. Pour into popsicle molds, filling each mold only to about 2/3 full.

Transfer the cooled berry mixture to a blender and add the Cointreau. Blend 4-6 seconds.

Freeze the popsicle molds (with coconut mixture only) for 15 minutes, then top with the berry mixture until each mold is full. Freeze for another 30 minutes, then insert popsicle sticks and freeze overnight.

To remove popsicles, run warm water briefly over each mold, then pull gently. Dip each tip in toasted coconut flakes and serve immediately.

Colleen points out that while most people pair coconut with rum, she finds the floral crispness of gin really pairs nicely with the fresh berries.  However, if you don’t like gin, feel free to swap out for vodka which will still retain the lightness which is the key to this cocktail recipe.  And a tip, freeze any leftover coconut mixture in ice cube trays for smoothies.  Additionally, the berry mixture makes a perfect topping for ice cream.

Want more of Colleen and her amazing libations?  Check out our Entertaining section for more advice on how to throw the perfect end of Summer parties and events.

Products used: Galvanized Metal Tray


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