If you're a fan of papaya, then you will love these Vegan Papaya Lime Popsicles! Not only is this vegan popsicle recipe creamy and filled with coconut, but it is made with only 6 ingredients. I can't wait for you to try this easy popsicle recipe that is the perfect cold treat for Summer!
Making Vegan popsicles is not only easy, but it's the perfect homemade treat to enjoy all summer long. In addition to my Vegan Cookie Dough Popsicles, these dairy-free fruit popsicles just might be my favorite!
Ingredients & tools:
- Fresh Papaya
- You can also easily replace the papaya in this recipe for mango, kiwi, or any other tropical fruit that pairs well with limes!
- Fresh lime juice & lime zest
- Full Fat Coconut Milk
- Preferably the canned kind! I prefer full-fat coconut milk in my popsicles as it makes them SO thick and creamy. If you only have low-fat coconut milk on hand it will still work. The more water in the milk, the easier it will freeze- but it will also be less creamy.
- Organic powdered sugar.
- This is definitely optional, but even just using a little sugar makes these popsicles taste amazing! If you're trying to avoid refined sugar, you can use maple syrup to sweeten these lime popsicles.
- Vanilla bean paste/extract
- This is optional, but gives a great flavor to the coconut cream layer.
- Popsicle Mold
- This is the one I use and it works perfectly and won't break the bank! There are fancier options that work well too.
- Wooden Popsicle Sticks
- While I like wooden popsicle sticks, any reusable stick will work just as well.
- Blender
- A good blender to help puree the fruit and coconut milk!
Steps to make papaya popsicles
After getting your ingredients and tools together, this recipe has three easy steps.
First, blend the papaya fruit and lime juice. In a separate bowl, whisk together the coconut cream, vanilla, and optional powdered sugar.Then, layer the blended fruit with layers of the sweetened lime coconut cream. As a final step, freeze the coconut lime popsicles for at least 6 hours so they hold their shape.
FAQ & Expert Tips:
The best way to store these vegan popsicles is between layers of parchment paper in a closed container in the freezer. This way, they don't stick together and don't get freezer burn. Papaya lime popsicles can be stored in the freezer for up to two months and still taste great!
Yes! You can omit the powdered sugar all together to make these popsicles with no sugar added. If you do want your popsicles a bit sweeter, try adding some maple syrup or date syrup to the coconut cream layer instead. It will slightly change the color of the final popsicle, but it still tastes delicious!
Who needs to go out and buy popsicles when you can make these easy homemade vegan popsicles in the comfort of your kitchen?! I know you will love these delicious and creamy Vegan Papaya Lime Popsicles all spring and summer long!
-TSG
If you're looking for more Vegan Summer Dessert Recipes, Check out these SGTO Favorites:
Vegan Coconut Lime Sugar Cookies
Earl Grey Cupcakes with Blueberry Lemon Frosting
Vegan Papaya and Lime Popsicles
Coconut,papaya, and lime make these vegan popsicles healthy and delicious! Plus, they only contain 7 ingredients.
Ingredients
Papaya Layer
- 2 cups chopped fresh papaya (*it's okay if the papaya is sticking out of the measuring cup)
- 1 tsp freshly squeezed lime juice
- 1 tsp lime zest
Coconut Cream Layer
- 14 oz canned full-fat coconut milk
- 1 tsp vanilla bean paste/extract
- ½ tsp freshly squeezed lime juice
- ½ cup powdered sugar
Instructions
- Start by adding all of the ingredients for the papaya layer to a blender including the fresh papaya, lime juice, and lime zest. Blend until smooth.
- In a mixing bowl add your coconut cream layer ingredients including coconut milk, lime juice, and vanilla bean and whisk until smooth. Then, slowly add in the powdered sugar and whisk to combine.
- Begin by adding 2 Tbsp of the coconut cream layer to each popsicle mold. Then, layer with 2-3 Tbsp of the papaya layer. Finish by topping each popsicle mold with coconut cream until filled.
- Add a popsicle stick to each popsicle mold and then add the filled molds to the freezer. Let the popsicles sit at least 6-12 hours in the freezer before removing. Run the mold under warm water to help remove the popsicles and Enjoy!
Notes
Papaya can be subbed for mango in this recipe for a fun twist
If your coconut milk is not freezing, it may be the brand of coconut cream or your freezer may not be cold enough. Try adding a little water to the milk next time if you are facing this problem!
Nutrition Information:
Yield: 10 Serving Size: 1 popsicleAmount Per Serving: Calories: 117Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 8mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.
Mel says
Are you supposed to heat up the milk? Otherwise, it’s a clumpy mess.
Megan says
No but you should whisk it until no clumps remain- I've done this many times with cold coconut milk it just takes a little work.
Kayla says
How gorgeous, they look so refreshing! I'll save this recipe and try them when the weather is a little warmer here! PS. I like that they kind of look like little koi fish 🙂
mhorowitch8 says
Thank you Kayla- they are SO refreshing! And you're totally right- they do look like the those cute Koi fish 🙂