In a high speed blender combine the yogurt, water and stevia and blend well.
Cut watermelon pieces into ⅛ inch thick and ¼ inch thick small chunky slices and set aside.
Spoon papaya out of its rind and slice the papaya into thin chunky slices as the watermelon. Don’t worry if the papaya looks like puree, or it becomes mushy, you will still use it.
Pour a very small amount of the coconut mixture into the popsicle molds, about ¼ cup full, then add the fruit, both watermelon and papaya. Take your fingers and smoosh the fruit down so that it gets covered in the yogurt. Then add a little more yogurt mixture. Then add a little more fruit mixture. Then push the fruit down with your fingers. Then add a little more yogurt mixture. Then add a little more fruit and push down with your fingers. Keep repeating these steps until you have filled each popsicle mold.
The popsicle mold that I like to use comes with a top where there are already slitted openings for the sticks. It makes popsicle making SO much easier and faster. Secure the popsicle mold with the top, add the sticks and put in the freezer for 56hours or even overnight.
When you remove the popsicles from the freezer, you will need to run the top under hot water, as well as the bottom so you can remove the top and slide the popsicles out of the mold.
Store in the freezer in a plastic bag for up to 6 months.