Coconut Raspberry Jam Pops

Ingredients:

  • 1 can (400 mL) coconut milk
  • 3/4 cup (175 mL) sweetened condensed milk
  • 1/2 cup (125 mL) E.D.SMITH® PURE SEEDLESS RASPBERRY JAM
  • 1/2 cup (125 mL) lemon juice
  • 1 tsp (5 mL) finely grated lemon zest
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) raspberries

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Preparation:

  1. Whisk together coconut milk, condensed milk, jam, lemon juice, lemon zest and vanilla until well blended.
  2. Divide raspberries among ten 1/3 cup (75 mL) ice pop moulds. Pour coconut mixture into moulds. Freeze for 4 to 6 hours or until set and frozen.

Tips:

  1. Use any of your favourite E.D.SMITH® TRIPLE FRUITS spread.
  2. To easily release pops from mould, briefly dip in warm water before removing.
  3. If you don’t have ice pop moulds, use 3 oz (90 mL) disposable paper cups.