Peel and chop 500 grams of ripe papaya into small pieces.
In a blender, add the chopped papaya, 250 ml of coconut milk, 50 grams of sugar, and 1 teaspoon of vanilla extract. Blend until smooth and creamy.
Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
Insert popsicle sticks into the molds and freeze for at least 6-8 hours or overnight until completely frozen.
To serve, run the molds under warm water for a few seconds to loosen the popsicles, then gently pull them out.