Recipe collaboration with From My Little Kitchen
Makes 15
Ingredients:
½ papaya, peeled, deseeded and diced
2 cups vanilla Greek yoghurt
1 cup thickened cream
1 tsp vanilla bean paste
1 tbs maple syrup
White chocolate and toasted coconut to top
Method
Place papaya and maple syrup into a food processor and blitz until smooth. Pour into a bowl.
Then place yoghurt, cream and vanilla into the food processor – no need to wash the bowl. Pulse until smooth and combined. Then place a spoonful of papaya puree into icy pole moulds followed by a spoonful of yoghurt cream. Repeat this until the moulds are just below the top. Insert a paddle pop stick and freeze overnight.
To remove the popsicles once frozen, let them sit out on a board for 5 minutes then gently pull them from the moulds.
Keep any leftover mixture in the fridge then refill your moulds once the batch is frozen.
Drizzle the popsicles one at a time with melted white chocolate, quickly sprinkling with toasted coconut so it sticks before the chocolate sets.
Keep in the freezer or enjoy right away.
