Pineapple and coconut sparkling margarita poptail
No added sugar pineapple juice
Light canned coconut milk
Monk fruit sweetener
Rum, coconut flavoured
2 nip(s), (60ml)
Non-alcoholic margarita mix
3 nip(s), triple-sec flavoured (90ml)
Natural mineral water
200 ml, lime flavoured
- To make popsicles, heat sweetener and 2 tablespoons water in a small saucepan over medium heat until it comes to the boil. Turn off heat and stir through 1 cup of ice to chill syrup, then strain into a small bowl. Mix lime juice, pineapple juice, coconut milk and syrup in a small bowl or jug. Divide between 2 x ¼ cup (60ml) capacity WW popsicle moulds. Place lid on top and freeze for 6 hours, or overnight, until frozen solid.
- To make the salt rim, take the lime that you juiced for the popsicles and rub the flesh all around the rim of 2 x 200ml capacity margarita glasses. Place 2 teaspoons salt on a small plate, then roll the rim of the glasses into the salt to coat. Set aside.
- Stir rum and margarita mix in a cocktail shaker or measuring jug. Top with mineral water, then gently stir. Divide cocktail mixture evenly between salted margarita glasses. Carefully release popsicles from moulds and place into glasses. Top with dried lime (if using) and serve.