Piña Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party!
It’s my birthday!!!
Yep. It is. Today I turn 32 and to celebrate I made you all shots!
Because I love you and I want you to be happy and enjoy the party!!
I love coconut and piña coladas are always a good idea during the summer. Sit out by the pool, sip on a cold drink your fabulous and amazing bartender husband made for you, and give doing anything productive the finger. It’s bliss! These shots are all of that in one little bite of boozy fun. Make a pan, put ’em out, and watch them disappear at your party! Oh, and if you’re not into cherries, that’s cool. Just leave them out, no biggie.
I totally thought I had bought cherries with stems, but apparently not. No extra presentation points today, but then again there’s nothing leftover when you pop your shot. Oh!! And make sure you rinse and dry the cherries! You don’t want a bleeder!! Looking for more inspiration? Try one of these unique jello shots!
- 1 tablespoon (1 envelope) unflavored gelatin powder
- ¼ cup cold water
- ½ cup boiling water
- ¼ cup sugar
- ¼ cup pineapple juice
- 2 tablespoons Coco Real cream of coconut
- ½ cup white rum or coconut rum
- 15 maraschino cherries, rinsed and dried
- In a small mixing bowl, sprinkle the gelatin powder over ¼ cup water, and allow the powder to soak in for 2 minutes.
- While whisking, pour the boiling water into the gelatin and stir until the gelatin is dissolved. Add the sugar, and whisk until dissolved.
- Add the pineapple juice, cream of coconut, and rum. Whisk to combine.
- Pour into a 6-inch by 9-inch dish (or clear plastic cups or mini jello molds). Refrigerate for 1 hour until jello had thickened.
- Place cherries evenly in 3 lines in the jello. Refrigerate until completely set, at least 4 hours to overnight.
- Dip the bottom of the dish (or mold) into warm water for 10 to 15 seconds. Run a sharp knife through the jello, parallel to the cherry lines, to create 3 strips of jello. Cut each strip into even squares. (If you have fondant cutters or any other mini shape cutter, you could use those instead of cutting squares.) Use a small offset spatula to lift the jello out of the pan.
- Refrigerate until ready to serve.