Ruby Rise Red Papaya and Coconut Ice Pops

Ruby Rise Red Papaya and Coconut Milk Ice Pops_-10.jpg

Recipe courtesy of Wholesome Cook


  • 1 Ruby Rise Red Papaya

  • 1 (270ml) can coconut milk

  • ⅓ cup natvia, xylitol or unrefined sugar

  • ½ teaspoon vanilla bean paste


  • Cut the papaya in half lengthways, remove the skin & seeds, 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.