“If you like Pina Coladas…” -Rupert Holmes

pina-colada-jello-shots Rachel Ray

Pina Colada Jelly Shots

Adapted from Michelle Palm’s Jelly Shot Test Kitchen

Heat 1/3 cup pineapple juice, 1/3 cup cream of coconut and 2 envelopes (1/4 oz. each) gelatin, stirring until gelatin is dissolved.

Add 2/3 cup rum (white or coconut-flavored)

Pour the mixture into a 4-by-8-inch loaf pan

Chill 4 hour or until firm

Cut into 24 pieces

Garnish with shredded coconut

Experiment with simple to spectacular shapes for a crowd-pleasing look.

TIP: For fun shapes, add 1⁄2 envelope more gelatin and use lightly greased silicone ice cube trays or candy molds.

CUTOUTS Pour the mixture into a rimmed pan or pie dish so it’s no taller than 3⁄4 inch. Once it’s jellied, cut out shapes using a miniature cookie cutter or 1-inch biscuit cutter.

CUBES Refrigerate the mixture in a square-edged casserole or baking pan. When it’s set, turn the pan over onto a cutting board and unhinge the jelly using a butter knife or spatula, then slice into squares or rectangles using a sharp knife (measuring with a ruler helps make even sizes).

MOLDS Add an extra 1⁄2 packet of gelatin to the recipe. When the mixture is slightly cooled, pour it into a silicone ice cube tray that’s been lightly greased with vegetable oil or cooking spray. (Wipe off any excess oil with a paper towel before filling.) Later, gently pop the molds out onto a cutting board or platter.


Recipe and photos courtesy of: https://www.rachaelraymag.com/food/pina-colada-day-jello-shots

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