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!
- Papaya can be subbed for mango in this recipe to mango popsicles
- 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!
Serving: 1popsicle | Calories: 116kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 139mg | Fiber: 1g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 18mg | Calcium: 13mg | Iron: 1mg