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If you love piña coladas, you’re going to be obsessed with these piña colada jello shots! They’re creamy, tropical, and taste just like summer in a glass. Made with only five simple ingredients, they’re the cutest (and easiest) cocktail treat!
If you’re looking for more shot recipes, try my birthday cake shots, Gummy Bear shots, and Jolly Rancher shots.
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Pin ItWhy I’m Obsessed with These Shots
- Made with real pineapple juice, coconut rum, and coconut cream for that classic tropical flavor we all love.
- They’re creamy, fruity, and so refreshing—basically summer in a shot glass.
- I serve them in mini glasses with tiny spoons to make them feel a little more elevated and fun to eat.
- Top with whipped cream and a cherry for the cutest, most party-ready jello shots ever!
And for all of you piña colada fans, try my frozen pina colada and watermelon pina colada recipe too!
Quick Ingredient Notes
Unflavored Gelatin: Two packets (about ½ ounce) to give the shots that perfect jiggly texture.
Water: Just enough to bloom the gelatin—don’t skip this step!
Pineapple Juice: Use 100% juice for the freshest tropical flavor.
Cream of Coconut: Adds creamy sweetness (I love using Coco López).
Coconut Rum: Gives that classic piña colada kick—Malibu works great!
How to Make Piña Colada Jello Shots
- Bloom the gelatin: Sprinkle it over the water in a bowl and let it sit.
- Heat it up: Warm the pineapple juice and cream of coconut until just boiling.
- Mix it in: Add the bloomed gelatin and stir until completely dissolved.
- Add the rum: Remove from heat and stir in the coconut rum.
- Pour and chill: Fill shot glasses ¾ full and refrigerate for 5 hours or overnight.
Top with whipped cream and a cherry when ready to serve!
Recipe Tips
If you don’t have coconut rum, use a light white rum instead.
Garnish them with shredded coconut, a cherry, or whipped cream.
Do not pour directly from the saucepan; let the mixture cool for a few minutes, then transfer to a heat-proof bowl with a spout.
If you want to make these and take them to go, serve them in plastic compostable corn cups with lids.
Frequently Asked Questions
The standard ratio is 1 ½ cups of juice or water, 1 packet of gelatin, and ½ to ¾ cup of alcohol. Too much alcohol and they won’t set properly, so stick to this balance for the best texture.
Vodka is the classic go-to because it’s neutral and works with any flavor. But you can use rum, tequila, whiskey—whatever fits the recipe. For piña colada jello shots, coconut rum is the perfect match!
More Jello Shot Recipes You’ll Love
- Cranberry Jello Shots
- Jameson Whiskey Jello Shots
- Red, White and Blue Jello Shots
- Lemon Drop Shots
- Hard Apple Cider Jello Shots
- Champagne and Chambord Jello Shots
- Skull Jello Shots
If you make these, I’d love to hear what you think! Leave a comment and rating below, and tag me if you share them—especially if you go all out with the cherry on top.
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Pina Colada Jello Shots Recipe
Ingredients
- 1/2 ounce unflavored gelatin, 2 packets
- 1/2 cup water
- 1 1/4 cup pineapple juice
- 4 tbsp cream of coconut
- 1 cup coconut rum
- 8 Maraschino cherries, to garnish
Instructions
- Pour water into a bowl and sprinkle the gelatin over the top. Let it sit to bloom.
- Heat the pineapple juice and cream of coconut until it’s just boiling.
- Add the gelatin mixture to the juice and mix until all the gelatin has dissolved.
- Remove from heat and stir in the coconut rum.
- Fill each shot glass about ¾ full.
- Chill for 5 hours or overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has potential but there is a typo in the ingredients. It says two packets of gelatin but also says 2 oz. Each packet is .25 oz. Unfortunately I went with the oz quantity and not the number of packets so I used 8 packets and they were absolutely awful. The texture was like cartilage. I do want to try with the proper ratio.
Thanks for letting us know about the typo. Sorry, it didn’t work out for you. It did say 2 packets right next to it and it shows 2 packets in the photos. It’s really a great recipe but yet 8 packets would not be good.