Ingredients
- 2 ounces Siesta Key Spiced Rum
- ¾ ounce Pierre Ferrand’s dry Curacao
- ¾ ounce freshly squeezed lime juice
- 2 ounce frozen mango
- ¾ ounce simple syrup, which is equal parts sugar and water, heated and stirred until the sugar completely dissolves
- ½ cup crushed ice
- Juice from 1 watermelon, or purchased watermelon juice
- Juice from 4 limes
- 1 can 365-brand Organic Unsweetened Coconut Cream
- 365-brand green plant-based food coloring
Preparation
Combine all ingredients in a blender and mix until very smooth. I rimmed my antique glassware with Tajin seasoning and garnished with the Watermelon Popsicle (recipe below) and dehydrated orange and lemon slices, which you can see how to make at @DiningWithBethFox.
Fill popsicle molds of your choice ¾ of the way up with watermelon juice, insert popsicle sticks, and freeze until solid. Pour about ½ cup of coconut cream into a measuring cup with a spout and stir until emulsified. Pour this on top of the watermelon juice in the popsicle molds, creating a white layer. Freeze. Measure out another ½–⅔ cup of coconut cream, add 6–8 drops all-natural green food coloring and stir, adding more until desired shade is achieved. Add the green layer to the popsicles and freeze until firm.
