This pina colada jello shots recipe is made with 4 simple ingredients, are fun summer treats, and taste like you are on a tropical vacation. They will definitely be a huge hit at your next party.
In a medium bowl or large (2-cup) measuring cup with a spout, whisk together pineapple jello mix and boiling water until jello is fully dissolved.
Once the jello is fully dissolved, stir in the pineapple juice, Malibu, 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
Storage:Jello shots will keep in the refrigerator for up to 7 days. Cover if you use containers 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.Notes: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 jello shots in and out of the fridge on a baking 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 3-5 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 some paper towels to make sure that all of the juice is removed. Otherwise, it will drip down and stain the whipped cream.