These white Pina Colada jello shots are made with coconut milk, pineapple juice and Malibu coconut rum and taste just like the cocktail! They’re perfect for a tropical summer party or anytime you want a white jello shot recipe that doesn’t have milk in it.
These white Pina Colada jello shots are the real deal! They’re made with real coconut milk, pineapple juice and Malibu coconut rum, just like the cocktail with the same name.
Except they’re easier to serve at a party, since you can make them in advance and they don’t require a blender 🙂
They’re one of my favorite white jello shots in case you’re looking for a recipe with that color.
Now, to be honest, they are not pure snow white. Because they have pineapple juice in them, they do have a yellow tinge to them…but it’s close enough that it usually goes fine with white decor.
They also do not contain any dairy products which is great for anyone (like me) who is lactose intolerant.
Okay, enough of the pre-ample, on to the recipe.
White Pina Colada Jello Shots Ingredients
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These white Pina Colada jello shots are made from Coconut milk, Pineapple juice and Malibu coconut rum plus some unflavored gelatin*. All the same ingredients as the cocktail with the same name (without the gelatin).
What Size Of Jello Shot Cups Are The Best?
Before you start making your Pina Colada jello shots, you might want to get your jello shot cups ready.
I always use the 2 ounce jello shot cups that come with lids*. They can be stacked in the refrigerator (which gets more in there at a time) and you don’t have to worry about them spilling if they get knocked over.
Spreading them out on a cookie sheet makes them really easy to move to the fridge when chilling time comes. Plus, I always spill when I’m pouring into the cups so this keeps the mess contained.
This recipe makes about 20 2-ounce jello shots (give or take a couple depending on how much you put in each cup). I usually put out a couple of extra, just in case.
How to Make White Pina Colada Jello Shots
1. Pour 1 cup coconut milk in a bowl and sprinkle 2 envelopes of plain gelatin over the top of it. Set aside.
I use a bowl with a handle and spout*…it makes pouring the jello into the cups much easier when we get to that stage.
2. Heat 1 cup pineapple juice until it is just boiling. It needs to be hot but you don’t want too much of it to evaporate.
3. Combine the hot pineapple juice with the coconut milk and stir until all of the gelatin has dissolved. This could take a minute or two.
I like to use a whisk rather than a spoon for this step. It seems to do a better job of combining all of the ingredients.
4. Stir in the alcohol: 3/4 cup Malibu coconut rum.
You can also use regular rum if you prefer, but I like the extra coconut flavor.
Or if you want a version that the kids can eat, use extra coconut milk and/or pineapple juice instead of the rum.
5. Pour the jello mixture into the jello shot cups and they are ready to chill!
You may want to wait until the jello is cool before putting the lids on. That will prevent condensation from building up on them. It isn’t really a big deal if it does, since it doesn’t hurt the jello. They just look a little nicer without it.
5. Refrigerate the jello shots for 2 to 4 hours until they are set.
Serve and enjoy your white Pina Colada jello shots!
For all the people who don’t want to down the shots the traditional way, I serve my jello shots with mini tasting spoons*.
They are the perfect size for eating out of a jello shot cup.
Other Jello Shot Recipes You Might Like
- Layered Pina Colada Jello Shots (made with Island Pineapple jello and coconut pudding)
- Best Tasting Jello Shots By Color
- Blue Hawaiian Jello Shots
Coconut Milk Pina Colada Jello Shot Recipe
- 1 cup coconut milk
- 2 envelopes (¼-ounce each) plain gelatin
- 1 cup pineapple juice
- ¾ cup Malibu coconut rum
- 1 mixing bowl
- 1 small pot
- 20 2-ounce jello shot cups
- 1 cookie sheet (optional)
- 1 measuring cup
- Pour the coconut milk into a mixing bowl. Sprinkle the gelatine over the top. Set aside
- Heat the pineapple juice until it is just boiling.
- Add it to the coconut milk gelatin mixture and mix until all of the gelatin has dissolved. I find using a whisk works best for this.
- Stir in the coconut rum.
- Fill up each of the jello shot cups with the gelatin mixture.
- Chill for 2 to 4 hours.
- Using jello shot cups with lids* makes transporting and storing them very easy
- Spreading the jello shot cups out on a cookie sheet catches any spills and makes them easy to transport to the fridge.
- Let the jelly mixture cool for a few minutes in the shot cups before putting the lids on. This will help to eliminate condensation from forming under the lids. While this isn’t a problem for the taste of the jello, they look better without it.
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