March 21, 2023
Review RecipePina Colada Jello Shots
Add a little bit of summer to your next party with our pina colada jello shots that feature pineapple jello infused with coconut rum and pineapple juice to create a tasty adult treat.
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It’s time to get tropical with these pina colada jello shots. Whether you are heading to the beach or just dreaming of it, these shots are loaded with pineapple and coconut flavor and topped with a delicious array of garnishes that bring thoughts of island life.
Pina Colada Jello Shots Ingredients
You’ll need:
- 2 (3-ounce) boxes of island pineapple jello mix
- ¾ cup boiling water
- ½ cup of pineapple juice
- ½ cup Malibu coconut rum
- ¼ cup triple sec
- Whipped cream (for garnish)
- Toasted coconut (for garnish)
- Maraschino cherries (for garnish)
- Fresh pineapple chunks (for garnish)
PRO TIP:
If you can’t find the 2-ounce plastic shot cups with lids, they may be labeled as plastic condiment cups. These can be used interchangeably. You can use any mini shot cups you prefer, but keep in mind that your servings may differ from this recipe.
SUBSTITUTIONS AND ADDITIONS
PINEAPPLE: I like to get the little mini (6-ounce) cans of real pineapple juice to keep on hand in my pantry. This way, I do not need to open a large bottle of pineapple juice if I am only using it to make a small recipe.
How to Make This Pina Colada Jello Shots Recipe
STEP ONE: In a medium bowl or large (4-cup) measuring cup with a spout, whisk together the pineapple jello mix and boiling water until the jello is fully dissolved.
STEP TWO: Once the jello is fully dissolved, stir in the pineapple juice, Malibu rum, and triple sec. Mix until combined.
OUR RECIPE DEVELOPER SAYS
PUse up to 1½ cups of alcohol for a stronger jello shot. For a lighter jello shot, you can use additional cold water or pineapple juice and less alcohol. You need four cups total of liquid to combine with the jello mixture.
STEP THREE: Carefully pour the mixture between the small plastic shot cups. Fill just under the top so they don’t spill.
PRO TIP:
Transfer the jello shot cups in and out of the fridge on a cookie sheet or large flat platter.
STEP FOUR: Transfer the jello shots to the refrigerator and chill for 4 hours until set.
PRO TIP:
To toast coconut, spread a few tablespoons of sweetened coconut out on a baking sheet. Place in the oven at 350°F and bake for 3 to 5 minutes, stirring once until lightly toasted. Transfer from the baking sheet to a dish immediately, or it will continue cooking and burn on the baking sheet even when it is out of the oven.
STEP FIVE: Just before serving, top each boozy jello shot with a swirl of whipped cream, toasted coconut, maraschino cherry, and a small pineapple wedge.
PRO TIP:
Dab the maraschino cherries on paper towels to make sure that all of the juice is removed. Otherwise, it will drip down and stain the whipped cream.
How To Serve
Add these delicious jello shots to your next party, and we guarantee they will be a huge hit. Stick with a tropical theme and add our pineapple salsa and Dole popsicles for more fun and sweet treats.
Don’t forget to check out more of our jello shot recipes. Our tequila jello shots and peach jello shots are two that we highly recommend.
MORE SHOT RECIPES
Storage
IN THE FRIDGE: Pina colada shots will keep in the refrigerator for up to 7 days. Cover if you use plastic cups that do not come with individual lids; otherwise, pop the lids on for storage. Do not store with whipped cream or other garnishes on top of the jello.
IN THE FREEZER: Because of the gelatin and alcohol, this pineapple coconut jello shots recipe doesn’t tend to freeze very well.
These pina colada jello shots are a little cup of boozy fun. Just as delicious as the classic and creamy tropical drink, they are a great way to add another grown-up treat to your next social gathering.
FREQUENTLY ASKED QUESTIONS
Can I make these fun jello shots ahead of time?
These pina colada jello shots with pineapple jello can be made up to a week ahead of time.
How do I store these pina colada jello shots with Malibu rum?
If you have any leftover jello shots, you can store them in the fridge for up to a week with their lids tightly on.
Can you freeze piña colada jello shots?
No, I don’t find that jello shots freeze well because of the gelatin and alcohol. While you can pop them in the freezer for a few minutes to help speed along the setting process, you shouldn’t store them in the freezer after they’re done.
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Pina Colada Jello Shots
Add a little bit of summer to your next party with our pina colada jello shots that feature pineapple jello infused with coconut rum and pineapple juice to create a tasty adult treat.
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 24
Ingredients
- 6 ounces island pineapple jello mix
- ¾ cup boiling water
- ½ cup pineapple juice
- ½ cup Malibu rum
- ¼ cup triple sec
- Whipped cream, for garnish
- Toasted coconut, for garnish
- Maraschino cherries, for garnish
- Fresh pineapple chunks, for garnish
Instructions
- In a medium bowl or large (4-cup) measuring cup with a spout, whisk together the pineapple jello mix and boiling water until the jello is fully dissolved.
- Once the jello is fully dissolved, stir in the pineapple juice, Malibu rum, and triple sec. Mix until combined.
- Carefully pour the mixture between small plastic shot cups. Fill just under the top so they don’t spill.
- Transfer jello shots to the refrigerator and chill for 4 hours until set.
- Just before serving, top each jello shot with a swirl of whipped cream, toasted coconut, maraschino cherry, and a small wedge of pineapple.
Notes
- If you can’t find the 2-ounce plastic shot cups with lids, they may be labeled as plastic condiment cups. These can be used interchangeably. You can use any mini shot cups you prefer, but keep in mind that your servings may differ from this recipe.
- Use up to 1½ cups of alcohol for a stronger jello shot. For a lighter jello shot, you can use additional cold water or pineapple juice and less alcohol. You need four cups total of liquid to combine with the jello mixture.
- Transfer the jello shot cups in and out of the fridge on a cookie sheet or large flat platter.
- To toast coconut, spread a few tablespoons of sweetened coconut out on a baking sheet. Place in the oven at 350°F and bake for 3 to 5 minutes, stirring once until lightly toasted. Transfer from the baking sheet to a dish immediately, or it will continue cooking and burn on the baking sheet even when it is out of the oven.
- Dab the maraschino cherries on paper towels to make sure that all of the juice is removed. Otherwise, it will drip down and stain the whipped cream.
Nutrition
Calories: 49kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.005g | Monounsaturated Fat: 0.001g | Sodium: 34mg | Potassium: 8mg | Fiber: 0.01g | Sugar: 7g | Vitamin A: 0.2IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.03mg
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