Food & Wine
Papaya and coconut milk ice pops
Aside from helping to improve digestion, papaya 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.
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.
- 1 Ruby Rise Red Papaya
- 1 (270ml) can coconut milk
- 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 halfway.
- 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.
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.
Recipe by Martyna Angell, The Wholesome Cook.
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