Pina Colada Jello Shots
A tropical jello shot made with pineapple juice, coconut cream and rum!
Prep Time10 minutes mins
Cook Time5 minutes mins
5 hours hrs
Total Time5 hours hrs 15 minutes mins
Course: Cocktail
Cuisine: American
Servings: 8 shots
Calories: 154kcal
Cost: $10
- 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
Pour the water into a bowl and Sprinkle the gelatine over the top. Set aside.
Heat the pineapple juice and cream of coconut until it’s just boiling.
Add the gelatin mixture to the juice and mix until all of the gelatin has dissolved.
Remove from heat and stir in the coconut rum.
Fill up each shot glass 3/4 of the way full.
Chill for 5 hours or overnight.
Use white rum if you don't have coconut rum.
They only keep fresh for 2 days so eat them quickly.
If you don't have coconut rum, use a light white rum.
Garnish them with shredded coconut, a cherry or whipped cream.
Do not pour directly from the saucepan, let the mixture cool a few minutes, then transfer to a heat-proof bowl with a spout.
If you want to make these and take them to go then serve them in compostable corn plastic cups with lids.
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