Pina Colada Rum Jello Shots
Easy to make; these Pina Colada Rum Jello Shots start with a creamy coconut bottom layer, a delicious pineapple flavored center, and a sweet cherry to top it off. You can pick them up by the cherry stem and pop them in your mouth. How fun is that?
Ingredients
- 1 1/2 cup Silver Rum
- 1 cup sweetened real coconut cream
- 1 cup pineapple juice
- 10 oz jar of maraschino cherries with stems
- 4 unflavored gelatine packets
- coconut spray
Instructions
- Prepare a mini muffin 24 cup pan with coconut spray.
- In a small sauce pan, cook on medium heat 1 cup coconut cream. Add in 2 gelatin packets. Cook and stir until completely dissolved (about 2-3 minutes).
- Remove from heat. Mix in 1 cup of rum.
- Pour half way up in each little mini cup. Refrigerate until set and firm (about 30-45 minutes).
- Cut a small slice off bottom of each cherry keeping the stem. Set cherry in the middle of each mini cup.
- In a small saucepan, cook on medium heat 1 cup pineapple juice. Add in 2 gelatin packets. Cook and stir until completely dissolved (about 2-3 minutes).
- Remove from heat. Mix in 1/2 cup of rum.
- Top each little mini cup with pineapple mixture. Refrigerate 3 to 4 hours or until completely firm and set.
- To pop out each jello shot, gently run a knife around the edges or use a small spatula to remove them. Serve.