White Pina Colada Jello Shots (With Coconut Milk & Pineapple Juice)

4.23 from 45 votes
These Pina Colada jelly shots are made with coconut milk, real pineapple juice and Malibu coconut rum...just like the cocktail with the same name. And they taste like it, too!
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These white Pina Colada jelly shots are made with coconut milk, pineapple juice and Malibu coconut rum (NOT pineapple JELL-O®). And they taste just like the cocktail! They’re perfect for a tropical summer party or anytime you want a white jelly shot recipe that doesn’t have milk in it.

white pina colada jelly shots recipe

These white Pina Colada jelly 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 also one of my favorite white jelly 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.


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white pina colada jelly shot ingredients - Coconut milk, coconut rum, pineapple juice, unflavored gelatin

Here is your shopping list:

  • gelatin – 2 ¼-ounce envelope unflavored gelatin*
  • mixers – 1 cup full fat coconut milk, 1 cup pineapple juice
  • alcohol – ¾ cup coconut rum, such as Malibu


  • Full fat coconut milk makes the creamiest shot, but you can use the Lite version if you want to.
  • You can replace the coconut rum with regular rum if that’s what you have on hand.

What Size Of Shot Cups Are The Best?

Before you start making your Pina Colada jelly shots, you might want to get your shot cups ready.

I always use the 2 ounce plastic 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.

Plastic shot cups spread out on cookie sheet

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 jelly 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 Jelly 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.

coconut milk, pineapple juice and gelatin in a bowl with a whisk

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.

overhead of white pina colada jelly shots in plastic shot cups

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.

a stack of white pina colada jelly shots in shot cups with lids

5. Refrigerate the jello shots for 2 to 4 hours until they are set.

Serve and enjoy your white Pina Colada jelly shots!

white pina colada gelatin shot with spoon

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 shot cup.

Other pina colada jello shot recipes

If you’re not a big fan of shots made with unflavored gelatin (the texture is a little different than regular jello), you might like one of these other versions better:

Other Jello Shot Recipes You Might Like

Or browse through all of our jello shot recipes.

white pina colada jello shot with cocktail umbrella

Coconut Milk Pina Colada Jelly Shot Recipe

4.23 from 45 votes
Servings: 20 shots
Prep 10 minutes
Cook 5 minutes
Cooling Time 4 hours
Total 4 hours 15 minutes


  • 1 cup coconut milk
  • 2 envelopes (¼-ounce each) plain gelatin
  • 1 cup pineapple juice
  • ¾ cup Malibu coconut rum


  • mixing bowl
  • small pot
  • 20 2-ounce jello shot cups
  • baking sheet or tray (optional)
  • measuring cup
  • mixing spoon


  • 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 plastic shot cups with lids* makes transporting and storing them very easy
  • Spreading the shot cups out on a cookie sheet catches any spills and makes them easy to transport to the fridge.
  • Let the gelatin 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 doesn’t affect the taste of the shots, they look better without it.
Nutrition Facts
Coconut Milk Pina Colada Jelly Shot Recipe
Serving Size
1 jello shot
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorWanda Simone
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pina colada jello shots

This post was originally published on July 1, 2018 but was updated with new content on March 19, 2024.

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Recipe Rating


  1. Erin watt says:

    How many ounces are in the gelatin packets you used?

    1. Hi Erin…there are 4 envelopes in a 1 ounce box, so there must be 1/4 ounce per envelope.

  2. 5 stars
    Thanks! Since Jell-o stopped making Pina Colada Jello, this should work in my eyeball molds for Halloween Eyeball jello shots. I’m also gonna use some Halloween cookie cutter patterns next year (you gotta make jello shots interesting) and this will work good for the ghost and skull shape cookie cutters.

    1. Wanda Simone says:

      Good idea for the ghost and skull-shaped jello shots! I might have to try that one next year 🙂

  3. 3 stars
    Way too yellow for Red white and blue. I don’t like the recipes using coconut pudding. I’m trying to figure out a recipe using cream of coconut and coconut rum and milk just haven’t got it down right. Or maybe just cream and coconut rum…not sweet enough.

    1. Wanda Simone says:

      Hi Vikki…I agree that these aren’t a pure white. However, I have used them for the 4th of July before and they actually looked fine beside the red and blue. But if you come up with a better white jello shot, I would love to know what it is 🙂

  4. Joe Da Bull says:

    1 star
    Too much gelatin… not enough liquid!!!!

    1. Wanda Simone says:

      I’m sorry the jello shots didn’t work out for you, Joe. I wonder if your gelatin envelopes had more in them than the ones I used. (I’ve tried making them with less than 2 envelopes and they didn’t set very well).

  5. I made these for Independence Day. ✨🤩🎆 Thank you for a white recipe! ☺

    1. Wanda Simone says:

      Happy you found it helpful, VeraLynn!

  6. Tina Lewis says:

    My Jell-O shots had a crusty, hard layer on top. Almost like the fat from the milk separated and hardened. What did I do wrong? They tasted pretty good though.

    1. Wanda Simone says:

      Hi Tina…you probably didn’t do anything wrong. I have found that some brands of coconut milk separate more than others. You could try mixing the coconut milk for 10 to 20 seconds with a blender, food processor or magic bullet. That often helps to keep it from hardening like that.

  7. Eileen Day says:

    5 stars
    Can’t wait to make them and taste them. Fabulous idea for summer days and nights

    1. Wanda Simone says:

      Thanks, Eileen! These are one of my favorite jello shots!

  8. Do you think I could substitute coconut cream for the coconut milk? Or is that not sweet enough?

    1. Wanda Simone says:

      Hi Tricia…I think coconut cream would taste fine, but it might be a little thick. I would probably add a little water to it before adding it to the jello shots. Having said that, I haven’t tried it…so it might work just fine on its own 🙂

  9. How far ahead can you make these? Is 4 days too early?

    1. Wanda Simone says:

      Hi Karen…I usually make them 1 to 2 days ahead of time. They wouldn’t go bad in 4 days, but they do tend to lose a little flavor.