Pina Colada Jello Shots (Print-Friendly Version)
Pineapple-coconut jello shots, topped with whipped cream and fruit, offer a playful tropical party refreshment.
# Ingredients You'll Need:
→ Main
01 -
170 g island pineapple-flavored gelatin mix
02 -
180 ml boiling water
03 -
120 ml pineapple juice
04 -
120 ml coconut rum (such as Malibu)
05 -
60 ml triple sec
→ Garnishes
06 -
Whipped cream
07 -
Toasted sweetened coconut flakes
08 -
Maraschino cherries
09 -
Fresh pineapple chunks
# How to Make It:
01 -
In a medium mixing bowl or a large measuring jug with a spout, whisk together pineapple gelatin mix and boiling water until the gelatin is fully dissolved.
02 -
Once dissolved, stir in pineapple juice, coconut rum, and triple sec. Mix thoroughly to ensure ingredients are evenly combined.
03 -
Carefully pour the gelatin mixture into small plastic shot cups, filling each just below the rim to prevent spillage.
04 -
Transfer filled shot cups to the refrigerator and chill for at least 4 hours, or until the gelatin is firm.
05 -
Right before serving, top each jello shot with a swirl of whipped cream, a sprinkle of toasted coconut, a maraschino cherry, and a small piece of fresh pineapple.
# Extra Information:
01 -
Use 2-ounce (60 ml) plastic condiment cups with or without lids for convenient portioning. Yield may vary if using different cup sizes.
02 -
For a stronger treat, increase total alcohol up to 360 ml, balancing with less juice or water to maintain a total liquid volume of approximately 950 ml.
03 -
To toast coconut, spread sweetened coconut flakes on a baking tray and bake at 180°C for 3–5 minutes, stirring once, until lightly golden. Remove from tray immediately to avoid over-browning.
04 -
Blot maraschino cherries dry on paper towels before using to prevent juice from bleeding into the whipped cream.