Papaya and Coconut Popsicles

These Papaya and Coconut Popsicles are delicious, simple to make and bursting with healthful benefits. Cool, refreshing and tasty.

Did you know that research indicates that 9 out of 10 Australians do not eat papaya because they’re unfamiliar with the taste and when to eat it, or they’re confused with paw paw? It’s so tasty and easy to prepare, we should all be embrace this Aussie-grown fruit! And here is why…

Now aside from helping to improve digestion (papain is a digestive enzyme found in papaya that can help you get the most benefit out of the protein you eat), it is also bursting with vitamin C which supports the immune system and vitamin A which is essential for healthy eyes. Rich in antioxidants, as well, it’s no wonder that adding some papaya to your diet can have a positive inside-out effect on your skin.

Not to mention the fact that now you can enjoy a whole fruit icy treat

If you’re not into frozen treats, simply skip the freezing step and enjoy the blended papaya with coconut milk as a smoothie (you can skip the natvia, erythritol or sugar as this is only used in the recipe to help the treat taste sweeter once frozen – frozen treats taste less sweet to our tastebuds).

The blended version is especially handy if you or your kids like juice but would rather enjoy the whole Ruby Rise Papaya’s benefit of natural fibre.

While I have opted to use natvia to sweeten the coconut milk here and reduce added sugar, you can use any type of granulated sugar in this recipe – see ingredients.

Papaya and Coconut Popsicles
Prep Time
Total Time
Recipe Type: Ice Cream
Serves: about 12 pops, depending on size of mold
  • 1 Ruby Rise Red Papaya
  • 1 can coconut milk 270ml
  • ⅓ cup natvia xylitol or unrefined sugar
  • ½ teaspoon vanilla bean paste
  1. Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.
  2. Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only half way.
  3. Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.
  4. Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.
Tip: store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer.


Martyna Angell

Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.

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