Pina Colada Jello Shots (Step by Step)

It’s been a while since I’ve made jello shots. Before the baby there was obviously no drinking. After the baby there haven’t been any cocktails because one sip makes me so tired that I’ll fall asleep right there.

But after making all of these, I thought it was my duty to jump back in. My people need their pretty party treats!  These are really easy and they are the quintessential summer/vacation flavor.  (Que Jimmy Buffet’s “If you like Pina Coladas”)

Step 1: Pour 1/2 cup Thai coconut milk and 1/2 cup water into a sauce pan. Then sprinkle two packets of Knox gelatin on top. Let it sit for two minutes then mix up until combine. Turn your oven on medium to high heat and let it simmer. Add about 4 table spoons of sugar to sweeten it up. When the mixture is close to a boil and the sugar is dissolved add a 1 cup col Malibu Rum. Pour the mixture into a 13 x 9 inch pan. Let set for several hours until firm. (It’s important that you use Thai coconut milk. I used GOYA brand and it separated. This has never happened to me before with Thai coconut milk. See here and here.)

Step 2: Slice 12 maraschino cherries with stems in half so they will sit upright on your jello. Arrange them so there is enough room to cut out your triangles (or shape of choice).

 

Step 3: Add pineapple jello to one cup of water and bring to boil. Then add 3/4 cup Malibu Rum. Let sit for awhile so it’s not so hot that it melts your coconut jello. When just warm pour over your coconut jello layer in the 13 x 9 inch pan. If any of your cherries move just carefully replace them. Let sit for another hour or two to firm up.

Step 4: Using a cookie cutter with your shape of choice carefully cut out your jello shots around the cherries. As you can see from my photo above you might lose some jello around the shape but that’s okay. Cut other shapes with the remain jello that doesn’t have cherries to prevent waste.

If you can’t find pineapple jello you could always use lemon instead. Also I know Jello has a special limited edition pina colada flavor out right now. I couldn’t find it but maybe you will have better luck.

Another cool option would be to turn this into a lemon meringue jello shot instead! Replace the Malibu with marshmallow or vanilla vodka for a meringue-y flavor.

Pina Colada Jello Shots
2 packets Knox gelatin
1 small box pineapple Jello
1/2 cup water
1/2 cup Thai coconut milk
1 3/4 cup Malibu Rum
12 maraschino cherries with stems
13 x 9 inch pan
Small cookie cutters with shape of choice

12 Responses to “Pina Colada Jello Shots (Step by Step)”

  1. Ashley Nasello posted on July 29, 2013 at 7:40 pm (#)

    I can’t wait to try this recipe! It sounds so delicious! Thank you for posting it. :)

    Oh and “If you like Pina Coladas” is actually called “Escape” and is not by Jimmy Buffett, but Rupert Holmes.

    • Michelle O replied on July 29th, 2013 at 8:38 pm

      LOL! Well don’t I feel like an ass. I googled it and that’s what came up. Better fix that now :) Thanks!

    • heelsgoclick replied on July 30th, 2013 at 6:20 pm

      Ha! I was so going to say the same thing! 😉

      Jello shots look delish – thanks for posting!

  2. Tracy Byrne posted on August 2, 2013 at 3:18 pm (#)

    Welcome back to jello shots, these are my favorite posts! This recipe looks particularly enticing!

  3. Lauren Perna posted on August 3, 2013 at 4:16 pm (#)

    Just made these, and they are amazing. Especially with the new Kenny Chesney coconut liquor. :) But not only that they made SO many with the cookie cutter I used, which is always nice because I’m SURE they’ll be gobbled right up at the cookout I’m going to.

  4. Stephanie @Eat. Drink. Love. posted on August 6, 2013 at 4:37 am (#)

    Woohoo! Glad to see you are back to making Jello shots! These look so yummy!

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