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.)
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.
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.
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.
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.
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.
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.