Place the coconut milk, eggs, flour, sugar, and salt in a blender. Blend on high just until combined, about 10 seconds.

Heat a 6-inch nonstick skillet over medium heat. Spray with cooking spray. Pour ¼ cup crepe batter into the pan, tilting the pan so that the batter covers the bottom of the pan. Cook for 2–3 minutes, or until the bottom begins to brown slightly.

Loosen the edge of the crepe with a rubber spatula and carefully use your fingers to flip the crepe. Cook for one minute on the other side. Remove from the pan and place on a flat surface.

Spread a thin layer of orange jam on half of the crepe. Fold in half, and then in half again.

Repeat the process with remaining crepe batter. If desired, keep the crepes warm on a sheet pan in a 200°F oven while the other crepes cook (stack the crepes with wax paper in between each one to prevent them from drying out).

Place the crepes on a serving platter. Squirt dollops of Reddi-wip Coconut Non-Dairy Whipped Cream on the top of the crepes. Garnish with coconut chips, orange zest, and fresh raspberries. Serve immediately.