Pina Colada Jello Shots Recipe
A tropical jello shot made with pineapple juice, coconut cream and rum!
Servings: 8 shots
Cost: $10
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
They only stay fresh for two days, so they are eaten quickly.
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.
Nutrition
Calories: 154kcal | Carbohydrates: 11g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg
