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Piña Colada Jello Shots

E is for Eat Recipe by
(2 reviews)
Piña Colada Jello Shots
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 24
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Piña Colada Jello Shots

If you like piña coladas… and getting caught in the rain…

Ingredients

1
cup pineapple juice
1
cup coconut cream
2 1/2
envelopes unflavored gelatin
1/2
cup white rum (or 1/4 cup white rum, 1/4 cup coconut rum)
1-2 tablespoons sugar (depending on how sweet you like it)
Whipped cream (for garnish)
Non-stick cooking spray

Directions

  • 1 Spray nonstick cooking spray into a small pan and wipe out with a paper towel. It will leave just enough residue to help dislodge the shots later.
  • 2 Pour pineapple juice into a small saucepan and sprinkle with 1 1/2 envelopes of unflavored gelatin and allow to soak in a minute or two. Heat over low to medium heat and stir until gelatin dissolves. Remove from heat and stir in rum. Pour 1/2 cup of the mixture into the prepared pan and place into the refrigerator. Set the remaining cup aside.
  • 3 Pour coconut cream into a small saucepan and sprinkle with 1 envelope of unflavored gelatin and allow to soak in a minute or two (you may need to warm the cream in the microwave for a few seconds before sprinkling with gelatin if it's in a solid state). Heat over low to medium heat and stir in sugar. Continue stirring and heating until gelatin and sugar has dissolved. Remove from heat and cool.
  • 4 Once the first layer of pineapple has set, pour half of the coconut mixture on top. Make sure coconut cream has cooled enough so it doesn't melt the first layer of pineapple. Return to fridge for about 20 minutes.
  • 5 Continue layering: pineapple, then coconut, then pineapple, while refrigerating for about 20 minutes for each layer. You should have 5 layers total (3 pineapple, 2 coconut) by the time you are done. Allow to set in the fridge another 2 hours or overnight to completely bind the layers.
  • 6 When you're ready to serve, remove from refrigerator and gently pull the edges away from the pan. Carefully invert onto a cutting board. Using a very sharp and skinny knife, cut into even squares. Place on a platter and top with whipped cream, if desired.
See Step By Step

Step By Step  

Sunny pina colada jelly shots are great for springtime parties and summer luaus.

As prepared by E is for Eat,

Coconut lovers will definitely want these shots, made with real pineapple juice, white rum, and coconut cream!

If you like pina coladas and getting caught in the rain, then you’re going to love these jelly shots.

(P.S. I’ve been humming that song all day long. It’s probably stuck in your head now too. You’re welcome.)

 

Pina Colada Jelly Shots

OK, so you’ll need a small pan to make these beautiful layered shots. I love to use my 6x9-inch breading pans for jelly shots because they're the perfect size. If you don’t have one, you can try a loaf pan. If you have to use a brownie pan or something similar, you’ll need to increase the amounts.

 

Pina Colada Jelly Shots

First you’ll make the pineapple layer. I used real pineapple juice (not pineapple gelatin) and it turned out AH-MA-ZING. Pour a cup of it into a small saucepan and sprinkle with 1 1/2 envelopes of unflavored gelatin (3 teaspoons). Allow it to soak in for a minute or two and then heat until the gelatin dissolves, stirring constantly (this should only take 30-60 seconds). Remove from heat and stir in the rum. I used white rum, but a little coconut rum might be fun too. It's up to you! Pour 1/2 cup of this pineapple mixture into the prepared pan and put it in the fridge. Keep the rest of it to the side.

 

Pina Colada Jelly Shots

Now for the coconut layer. This layer is non-alcoholic. Pour a cup of coconut cream into a small saucepan and sprinkle with 1 envelope of unflavored gelatin. Heat over low to medium heat and stir in a tablespoon or two of sugar (depending on how sweet you like it). Continue stirring and heating until gelatin and sugar dissolves – it should only take about a minute. Set aside.

Note: If you can't find coconut cream, simply buy a can of regular coconut milk – but NOT the light stuff. And instead of shaking to combine, just spoon the cream off the top. It will likely be in solid form, so you'll need to heat it for a few seconds to get it to liquefy.

 

Pina Colada Jelly Shots

Once the pineapple layer has set and the coconut cream has cooled considerably, pour 1/2 cup of the coconut cream onto the set pineapple layer. Return to the fridge and allow to set for another 20 minutes. Continue layering in this way until you have 5 layers and your mixtures are gone. Allow to set for another 2 hours or overnight.

 

Pina Colada Jelly Shots

Once you're ready to serve, gently pull the edges away from the sides of the pan. Carefully invert onto a cutting board and slice into even squares. The sharper and skinnier the knife, the better! I like to use my boning knife because I so rarely use it.

 

Pina Colada Jelly Shots

If desired, top with a dollop of whipped cream (because everything is better with whipped cream!) and serve.

 

Jaymee Sire is an Emmy award-winning sports anchor by day and food blogger by night. (Or sometimes vice-versa depending on the sports schedule.) You can check out more of Jaymee’s delicious creations on her alphabet-themed food blog, e is for eat.

See Recipe
Tips  

If you can't find coconut cream, simply buy coconut milk but do not shake. Just spoon out the cream, which usually rises to the top of the can.

I used a 6x9-inch breading pan for these shots. A loaf pan can work if you don't have a small breading pan. If you're using a larger pan (such as 8x8-inch), you'll need to increase the recipe amounts.

Nutrition Information 
No nutrition information available for this recipe
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