Papaya and Coconut Popsicles
Ruby Rise Red Papaya
can coconut milk 270ml
natvia xylitol or unrefined sugar
vanilla bean paste
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.
Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only half way.
Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.
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.