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Sriracha Schotcha gelatin shot

Two layered pineapple, coconut, Sriracha gelatin shot.

Recipe by Gelology

12345

(4)

Prep Time: 35 minutes

Total Time: 2 hours 30 minutes

Servings: 20 Small gelatin shots

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Ingredients

1Make the pineapple layer first. Pour 1 cup of the coconut water into a microwaveable glass bowl. Sprinkle one envelope of the unflavored gelatin over the water. Then add the pineapple gelatin mix. Stir and microwave on high for two minutes.
2Stir the heated gelatin and let cool. Add rum when the liquid is cooled to touch.
3Pour the liquid into a 8x6x2 pan. Set in freezer for 10 minutes. The jello should be tacky but not solid.
4While the pineapple layer is cooling, combine coconut milk and remaining coconut water into a microwaveable glass bowl. Stir until there are no lumps.
5Sprinkle remaining envelope of unflavored gelatin over mixture. Wait one minute and stir.
6Microwave for 2 minutes, remove from heat and stir in Sriracha and lime juice. Cool.
7Remove pineapple layer from freezer and set in fridge. Pour coconut layer over and let gelatin set for two hours.
8Cut and garnish with cilantro leaves and additional Sriracha.