Pina Colada Jello Shots transform a late spring mixed drink staple into fun shots ideal for any gathering! It's a tropical mix that your companions will appreciate!
I love coconut and piña coladas are constantly a smart thought throughout the mid year. Sit out by the pool, taste on a virus drink your astounding barkeep spouse made for you, and give doing anything beneficial the finger.
It's delight! These rum jello shots are the entirety of that in one little cup of boozy fun. Make a dish, put them out, and watch them vanish! Remarkable jello shots are constantly a gathering starter at our home and these pineapple coconut jello shots are consistently in season.
Also try our recipe : CHRISTMAS CAKE BATTER TRUFFLES #cakes #batter #truffles #desserts #diet
- 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 cream of coconut, (Coco Real)
- 1/2 cup silver rum, or coconut rum
- 12 maraschino cherries, rinsed and dried
- 12 two-ounce plastic cups with lids
INSTRUCTIONS
- 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.
Source : bit.ly/2sCrFiD
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