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Papaya and Coconut Popsicles

Martyna Angell
Prep Time 8 hrs 10 mins
Total Time 8 hrs 10 mins
Course Ice Cream


  • 1 Ruby Rise Red Papaya
  • 1 can coconut milk 270ml
  • 1/3 cup natvia xylitol or unrefined sugar
  • 1/2 teaspoon 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.