PINA COLADA JELLO SHOTS

Pina Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party! Rum, pineapple & coconut are a tropical combination that’ll be a hit with all your friends!

I love coconut and piña coladas are always a good idea during the summer. Sit out by the pool, sip on a cold drink your amazing bartender husband made for you, and give doing anything productive the finger. It’s bliss! These rum jello shots are all of that in one little cup of boozy fun. Make a pan, put ’em out, and watch them disappear! Unique jello shots are always a party starter at our house and these pineapple coconut jello shots are always in season.

Pina Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party! Rum, pineapple & coconut are a tropical combination that'll be a hit with all your friends!

Ingredients

1 tablespoon unflavored gelatin powder (or 1 envelope gelatin powder)
1/4 cup cold water
2 tablespoons sugar
1/2 cup boiling water
1/4 cup pineapple juice
2 tablespoons coconut syrup (Torani or Coco Real)
1/2 cup silver rum (or coconut rum)
12 maraschino cherries rinsed and dried
12 two-ounce plastic cups with lids

Instructions

Place plastic cups on a small baking sheet (for easy transporting). Set aside.
In a small mixing bowl, sprinkle the gelatin powder over 1/4 cup water, and allow the powder to soak in for 2 minutes.
Add sugar to the boiling water and whisk until dissolved. Pour the boiling water into the gelatin and whisk until the gelatin is dissolved.
Add the pineapple juice, coconut syrup, and rum. Whisk to combine.
Pour jello mixture into prepared cups. Refrigerate uncovered for 30 to 40 minutes until jello had begun to thicken.
Remove jello from the fridge and place one cherry in the center of each cup. Press gently down to partially submerge the cherry. Refrigerate until completely set, about 2-3 hours.
Cover each cup with a lid and refrigerate until ready to serve.