Forget the usual celebratory dessert, ring in 2016 with this sizzling spectacular popstick cake.
Add flourish with some sparklers.
Decorate with dried potpourri flowers around the base.
Use a polystyrene ball, cut it in half and stick popsicles in it.
5 limes, juiced, plus 1 lime, peeled and cubed •1½ cups (350 ml) coconut milk •1 large avocado •4 tbsps tequila, or to taste •1½ tbsps rice malt syrup, or 5 drops liquid stevia •1½ tsps sea salt.
Place everything except lime chunks in a blender and whizz until smooth. Pour margarita mixture into six ice-block moulds. Add chunks of lime and insert ice-block sticks. Freeze 1 hour until slushie-like, and then stir to distribute lime chunks evenly. Freeze 3 hours.
If you love innovative, yet health-conscious recipes like the one featured here, find more in lifestyle guru Sarah Wilson’s new book, Simplicious. At $52.95, from major bookstores.
Click here for the other two popsicle recipes!
RECIPE: © SARAH WILSON 2015 / PHOTO: © ROB PALMER 2015.