Ingredients
Method
- Arrange 16–20 small 2-ounce plastic shot cups on a baking sheet or tray.
- Pour the pineapple juice into a small saucepan and warm over medium-low heat until hot but not boiling.
- Sprinkle the unflavored gelatin over the warm pineapple juice.
- Whisk until the gelatin is completely dissolved.
- Add the pineapple-flavored gelatin and whisk until fully dissolved and smooth.
- Remove the saucepan from the heat.
- Whisk in the cream of coconut, white rum, and cold water until thoroughly combined.
- Allow the mixture to cool slightly.
- Carefully pour the mixture into the prepared cups, filling each about three-quarters full.
- Refrigerate for at least 3–4 hours, or until completely firm.
- For the best results, refrigerate overnight.
- Garnish with shredded coconut, a small pineapple wedge, or a maraschino cherry just before serving.
- Keep chilled until ready to serve.
Notes
Use cream of coconut, not unsweetened coconut milk.
Do not boil the gelatin mixture.
Allow the mixture to cool slightly before adding the rum.
A small measuring cup with a spout makes filling the cups much easier.
Keep the jello shots refrigerated until serving.
Alcohol content can vary depending on the rum used and how much is consumed.
These are intended for adults only. Serve responsibly.
