yoghurt-dipped papaya popsicles
½ cup (40g) shredded coconut
1 teaspoon finely grated lime rind
1 cup (280g) natural Greek-style (thick) yoghurt
2 tablespoons honey papaya popsicles 350g chopped papaya
¾ cup (210g) natural Greek-style (thick) yoghurt
2 tablespoons honey
To make the papaya popsicles, place the papaya, yoghurt and honey in a blender and blend until smooth. Divide the mixture between 8 x 1⁄3- cup- capacity (80ml) popsicle moulds and insert popsicle sticks. Freeze for 4–5 hours or until frozen.
Place the coconut and lime rind in a small bowl and toss to combine. Place the yoghurt and honey in a medium bowl and mix to combine. Working one at a time, remove the popsicles from the moulds, dip into the yoghurt mixture and sprinkle with the coconut mixture. Place on a tray lined with non-stick baking paper and freeze for 10 minutes or until set. Serve.