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