Pina Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party! It’s a tropical combination that your friends will enjoy!
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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 amazing bartender husband made for you, and give doing anything productive the finger. It’s bliss! These rum jello shots are all of that in one little cup of boozy fun. Make a pan, put ’em out, and watch them disappear! Unique jello shots are always a party starter at our house and these pineapple coconut jello shots are always in season.
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!!
These shots are SUPER easy to make. Like so easy there’s no reason you shouldn’t make them…right now!
How to make pina colada jello shots
- Mix water & gelatin. Add hot water and sugar. Whisk.
- Add juice, rum, and coconut. Whisk.
- Pour into cups and chill out. Add cherries on top if you like.
Bam! Told you they were easy. The best part about this pina colada jello shots recipe is you can make them ahead of time, pop on the lids and serve when ready. Or pack them in a cooler and taking them along tubing or to a friend’s house. This jello shot recipe is made for sharing!
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!! And if you’re not into cherries, that’s cool too. Just leave them off, no biggie.
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Pina Colada Jello Shots
Pina Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party! It's a tropical combination that your friends will enjoy!
- 1 tablespoon unflavored gelatin powder or 1 envelope gelatin powder
- 1/4 cup cold water
- 2 tablespoons sugar
- 1/2 cup boiling water
- 1/4 cup pineapple juice
- 2 tablespoons coconut syrup Torani or Coco Real
- 1/2 cup silver rum or coconut rum
- 12 maraschino cherries rinsed and dried
- 12 two-ounce plastic cups with lids
Place plastic cups on a small baking sheet (for easy transporting). Set aside.
In a small mixing bowl, sprinkle the gelatin powder over 1/4 cup water, and allow the powder to soak in for 2 minutes.
Add sugar to the boiling water and whisk until dissolved. Pour the boiling water into the gelatin and whisk until the gelatin is dissolved.
Add the pineapple juice, coconut syrup, and rum. Whisk to combine.
Pour jello mixture into prepared cups. Refrigerate uncovered for 30 to 40 minutes until jello had begun to thicken.
Remove jello from the fridge and place one cherry in the center of each cup. Press gently down to partially submerge the cherry. Refrigerate until completely set, about 2-3 hours.
Cover each cup with a lid and refrigerate until ready to serve.