Method

• 1.
  To make the lime layer, combine sugar and 2/3 cup (165ml) water in a saucepan over low heat and cook, stirring constantly, for 2 minutes or until sugar is dissolved. Transfer to a heatproof bowl and stir through lime zest and juice. Divide lime mixture among moulds and freeze for at least 45 minutes or until partially frozen.
• 2.
  To make the pineapple layer, when lime layer is partially frozen, place pineapple, pineapple juice and maple syrup in a blender and whiz until smooth. Spoon 2 tbs pineapple mixture into each icy pole mould and return to freezer for at least 90 minutes or until partially frozen.

• 3.
  To make yoghurt layer, whisk yoghurt and rum in a bowl until combined. Divide yoghurt mixture among moulds. Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight or until frozen. Remove icy poles from moulds and serve immediately.