Coconut Raspberry Jam Pops - E.D.SMITH®

Coconut Raspberry Jam Pops

An excellent way to use left-over jams! Fused with coconut milk and lemon juice, these raspberry jam pops are a sweet summer treat.
Prep Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 10 minutes
Difficulty Level Intermediate
Servings 10


  • 1 can (400 mL) coconut milk
  • 3/4 cup (175 mL) sweetened condensed milk
  • 1/2 cup (125 mL) E.D.SMITH® No Sugar Added Raspberry
  • 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


  • Whisk together coconut milk, condensed milk, jam, lemon juice, lemon zest and vanilla until well blended.
  • 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.


  1. Use any of your favourite E.D.SMITH TRIPLE FRUITS® Fruit Spreads.
  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.
Type Ice cream, Mousse & Parfaits
Season/Occasion Spring & Easter - Summer Fun