More About This Recipe
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.
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 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.