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14th Apr 2016

Poptails Are Here And The Internet Is Freaking Out

Katie Mythen-Lynch

It’s not quite bikini weather yet but we’re already planning the menus for those summer barbecues.

First up? We’re collecting ice-lolly moulds in all shapes and sizes for the hottest party treat of 2016: Poptails.

A cross between an ice pop and a cocktail, these little sticks of pure heaven work really well as a welcoming tipple or dessert.

Ready for Poptail Hour? Here are three of the flavours we’ll be trying first:

The Curried Cantaloupe & Coconut Poptail

cpt 2


  • 3 cups cantaloupe, cubed
  • ¾ cup light coconut milk
  • generous ¼ cup honey
  • ¾ tsp hot curry powder, such as vindaloo
  • pinch sea salt, plus extra for sprinkling
  • ¼ cup unsweetened shredded coconut
  1. Spread shredded coconut in a thin layer on a rimmed baking sheet and toast in an oven until just golden — just a couple of mins. (Keep a close eye on it). Allow to cool.
  2. Meanwhile, add cantaloupe, coconut milk, honey, curry powder and a pinch of sea salt to a blender and blend until smooth.
  3. Add 3 T of cooled toasted coconut (reserve remaining 1 T) to cantaloupe mixture and stir (or blend on lowest setting) to combine.
  4. Pour pop mixture into moulds and freeze for 30-45 mins, then insert sticks and continue to freeze until firm, at least 6 hours or overnight.
  5. To serve, dip pop mould in warm water for 30 seconds and remove pops. Sprinkle with reserved toasted coconut and sea salt.

Recipe and image by

The Baileys Poptail


  • 1.5 frozen bananas
  • 1/4 cup of Baileys
  • 2 tbsp of chocolate syrup
  • Half a cup of milk (any kind)
  1. Blend all ingredients in your blender until you have a consistent mixture.
  2. Pour into moulds and place in freezer.
  3. When ready, run moulds under warm water for 10 seconds to loosen.

Recipe and image by

The Gin & Ginger Poptail



  • 1 large cucumber, peeled with seeds removed
  • juice of 2 limes
  • 2 oz. simple sugar syrup
  • 2 oz. Hendrick’s Gin
  • 1 cup ginger beer


In a blender combine cucumber, lime juice, syrup and gin and blend until smooth. Add ginger beer and blend for 5 seconds to incorporate.  Fill the ice pop moulds with the mixture about 3/4 full.

Place in the freezer for about an hour and then put the ice pop sticks in the mould. Freeze for 12 hours to guarantee popsicles have set before serving.

Recipe and image: