Peel the kiwis, remove the stalk and cut it into pieces, puree them. Cut the watermelon pulp into pieces, remove the seeds and then puree it. Add the rum to the melonpuree. Fill the melon-rum mixture into popsicle molds, leave some space and freeze for about 30 minutes. Then mix the yoghurt optionally with the sugar and add the yoghurt to the melon layer. Fill the popsicle form with a layer of kiwi puree. Freeze them for at least six hours or overnight.