Made with pineapple jello, coconut milk and malibu rum, these creamy piña colada jello shots are easy to make and taste like summer in a cup.
Prep Time 10 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 16jello shots
Author Wanda Simone
cookie sheet (optional)
16 to 20 2-ounce jello shot cups with lids
kettle or pot
13-oz (small) packageIsland Pineapple jello
½cupcoconut milk or coconut cream
Lay out 16 to 20 jello shot cups on a cookie sheet.
Combine the package of jello with 1 cup boiling water in a mixing bowl. Stir until all of the crystals have dissolved.
Mix in ½ cup malibu rum and ½ cup coconut milk.
Fill each of the jello shot cups about ¾ full with the mixture.
After the jello has cooled completely, put the lids on the cups.
Refrigerate for 2 to 4 hours or until the Jello has set.
Putting the jello shot cups on a cookie sheet makes it easier to transport them to the refrigerator and catches any spills that might occur. But it isn't absolutely necessary.
Depending on how strong you want the jello shots to be, adjust the amount of coconut milk and rum. Just make sure that the two combined come out to 1 cup.
If you put the lids on the jello shot cups before the jello has cooled, you will get condensation forming on the inside of the lids. This does not affect the taste of the jello shots but doesn't look as good.