Food & Wine

Papaya and coconut milk ice pops

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

  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 halfway.
  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.

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.