Made with pineapple jello and malibu rum, this Pina Colada jello shots recipe is the absolute easiest way to make these adult summer treats. Only 2 ingredients!
I admit it. I have a thing for Pina Colada jello shots.
To me, they taste like summer in a shot.
The mix of coconut and pineapple flavors always make me feel like I’m on a tropical beach somewhere in the Caribbean or Hawaii.
While I have a couple of other Pina Colada Jello shot recipes that are a little more involved and taste almost exactly like the real cocktail, sometimes I just want a quick and easy version. That’s where this recipe comes in handy.
In case you’re interested, here’s the links to the more complicated versions: You can find the layered one HERE and the one made from real coconut milk and pineapple juice HERE.
Now let’s get on with the easy recipe you came for.
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As I mentioned above, this is a super easy recipe. It only takes two ingredients!
- gelatin – 3-oz (small) box of island pineapple jello
- alcohol – ¾ cup Malibu coconut rum – this is what adds the coconut flavor
How to make pina colada jello shots – the easy way
This recipe makes about 16 2-ounce jello shots.
To get ready for your Jello shots, arrange 16 to 20 2-ounce jello shot cups* on a baking sheet. The exact number you’ll need will depend on how full you make them.
The cookie sheet isn’t absolutely required, but it makes moving the jello shots around much easier.
And it catches any spills that always seem to happen no matter how carefully I pour.
Make the jello
Pour the pineapple jello into a mixing bowl or a large measuring cup (it needs to hold 2 cups of liquid with enough extra space for stirring).
It also helps to use a bowl with a spout* since it will make pouring the jello shots easier.
Boil some water in a kettle or pot.
Pour 1 cup of the boiling water into the bowl with the gelatin and whisk until dissolved. This usually takes 30 seconds to a minute.
Then mix in ¼ cup cold water and ¾ cup Malibu rum and stir.
Depending on how strong (or weak) you like your jello shots, you can adjust these measurements as long as the two put together comes to a total of 1 cup. You don’t want to go over a cup because it may cause the jello not to set.
Some people say you should wait until the gelatin mixture has cooled before adding the alcohol, or some of it will evaporate.
I don’t think it’s hot enough to make that much difference, but if you’re trying to save every last drop of alcohol, then it won’t hurt to wait for a few minutes 🙂
Fill the jello cups
Pour the mixture into the jello shot cups filling them about three quarters full.
Then put the lids on.
To prevent water condensation, you may want to wait until the jello mixture has cooled completely before doing this.
It won’t affect the flavor of the Jello shots, but the condensation makes the lids cloudy so it doesn’t look quite as good (as you can see in the picture above).
Refrigerate for 2 to 4 hours or until set.
How to serve
Keep the jello shots chilled until you are ready to serve them. They can start to melt if they get too warm.
If your friends are like mine, they will appreciate the option of using a mini tasting spoon (like this one*) to eat them.
And that’s it. You’re ready to celebrate!
Other pina colada jello shots you might like
If you’re willing to do a little more work (and use a few more ingredients), you might like one of these recipes better:
- Layered pina colada jello shots – This recipe layers island pineapple jello with coconut cream pudding to create a jello shot that looks and tastes awesome!
- White pina colada gelatin shots – This version does not use pineapple jello. Instead, it combines coconut milk with pineapple juice and unflavored gelatin to create a flavor that’s pretty close to the real thing.
- Creamy pina colada jello shots – Try this one if you want an upgraded version of the current recipe. It uses pineapple jello and coconut milk with the malibu rum for a creamier taste.
Other summer Jello shot recipes you might like
Or browse through all of our jello shot recipes.
Easy Pina Colada Jello Shots Recipe
- 16 2-oz jello shot cups
- cookie sheet (optional)
- kettle or pot
- mixing bowl with a pour spout
- measuring cup
- 1 3-ounce (small) box Island Pinapple Jello
- 1 cup boiling water
- ¾ cup Malibu Coconut Rum
- ¼ cup cold water
- Put out 16 to 20 shot cups on a cookie sheet.
- Boil some water in a kettle or pot.
- Pour the pineapple jello into mixing bowl.
- Add 1 cup of boiling water into the bowl and stir until all of the gelatin has dissolved, about 30 seconds
- Mix in ¾ cup of Malibu coconut rum and ¼ cup of cold water or coconut milk.
- Pour the gelatin mixture into the jello shot cups and cover.
- Refrigerate until they have gelled, 2 to 4 hours.
- Putting the jello shot cups on a cookie sheet catches any spills and makes them easier to move into the refrigerator.
- For a stronger or weaker jello shot, adjust the amount of Malibu rum and water. Just make sure that the total amount of liquid added is 1 cup.
- To prevent water from condensing on the jello shot cup lids, wait until the gelatin mixture has cooled completely before putting them on the shot cups.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on March 25, 2021 but was updated with new content on March 9, 2023.