For the poppy seed coconut puff pastry tip, roll out the puff pastry and cut into squares. Prepare poppy seed filling and coconut filling according to package directions.
Place 1 spoonful of poppy seed filling and one spoonful of coconut filling on each of the squares and shape into tops. Brush with egg yolk and bake at 180 degrees until golden brown.
Mix the powdered sugar and rum and brush the still hot poppy seed and coconut pastry tips with it.