This easy Pina Colada jello shots recipe is the absolute simplest way to make these boozy summer drinks (or are they desserts?) If you don’t want to put in the work of creating layered Pina Colada Jello shots or get all the ingredients for white Pina Colada jello shots (with unflavored gelatin), this is the recipe for you!
I admit it. I have a thing for Pina Colada jello shots.
To me, they taste like summer in a shot. The mix of coconut and pineapple flavors always make me feel like I’m on a tropical beach somewhere in the Caribbean or Hawaii.
While I have a couple of other Pina Colada Jello shot recipes that are a little more involved and taste almost exactly like the real cocktail, sometimes I just want a quick and easy version. That’s where this recipe comes in handy.
In case you’re interested, here’s the links to my more complicated versions: You can find the layered one HERE and the one made from real coconut milk and pineapple juice HERE.
Now let’s get on with the easy recipe you came for.
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As I mentioned above, this is a super easy recipe. It only takes two ingredients!
- 3-oz (small) box of island pineapple Jello
- Malibu coconut rum – this is what adds the coconut flavor
- (optional) coconut milk – if you want to add some creaminess to the jello shots, you can add some coconut milk. (If I’m making this recipe I don’t usually bother since I’m trying to keep it as easy as possible).
To get ready for your Jello shots, arrange about 16 2-ounce jello shot cups* on a cookie sheet.
The cookie sheet isn’t absolutely required, but it makes moving the jello shots around much easier.
And it catches any spills that always seem to happen no matter how carefully I pour.
Make the Jello shots
Pour the Jello crystals into a mixing bowl or a large measuring cup (it needs to hold 2 cups of liquid with enough extra space for stirring).
Boil some water in a kettle or pot.
Pour 1 cup of the boiling water into the bowl with the gelatin and whisk until dissolved. This usually takes 30 seconds to a minute.
Then mix in 3/4 cup Malibu rum and 1/4 cup cold water or coconut milk.
Depending on how strong (or weak) you like your jello shots, you can adjust these measurements as long as the two put together comes to a total of 1 cup.
Some people say you should wait until the gelatin mixture has cooled before adding the alcohol, or some of it will evaporate.
I don’t think it’s hot enough to make that much difference, but if you’re trying to save every last drop of alcohol, then it won’t hurt to wait for a few minutes 🙂
Pour the mixture into the jello shot cups. Then put the lids on.
To prevent water condensation, you may want to wait until the jello mixture has cooled completely before doing this. It won’t affect the flavor of the Jello shots, but the condensation makes the lids cloudy so it doesn’t look quite as good.
Refrigerate for 2 to 4 hours or until gelled.
Serve the shots
Keep the jello shots chilled until you are ready to serve them. They can start to melt if they get too warm.
If your friends are like mine, they will appreciate the option of using a mini tasting spoon (like this one*) to eat them.
And that’s it. You’re ready to celebrate!
Other Jello shot recipes you might like
- Yellow Jello shots
- Malibu rum Jello shots
- Layered Pina Colada Jello shots
- Strawberry Daiquiri Jello shots
Easy Pina Colada Jello Shots Recipe
- 16 2-oz jello shot cups
- cookie sheet (optional)
- kettle or pot
- mixing bowl with a pour spout
- measuring cup
- 1 3-ounce (small) box Island Pinapple jello
- 1 cup boiling water
- 3/4 cup Malibu Coconut Rum
- 1/4 cup cold water or coconut milk
- Put out 16 to 20 jello shot cups on a cookie sheet.
- Boil some water in a kettle or pot.
- Pour the gelatin into a mixing bowl.
- Add 1 cup of boiling water into the bowl and stir until all of the gelatin has dissolved, about 30 seconds
- Mix in ¾ cup of Malibu coconut rum and ¼ cup of cold water or coconut milk.
- Pour the gelatin mixture into the jello shot cups and cover.
- Refrigerate until they have gelled, 2 to 4 hours.
- Putting the jello shot cups on a cookie sheet catches any spills and makes them easier to move into the refrigerator.
- For a stronger or weaker jello shot, adjust the amount of Malibu rum and water (or coconut milk). Just make sure that the total amount of liquid added is 1 cup.
- To prevent water from condensing on the jello shot cup lids, wait until the jello has cooled completely before putting them on the shot cups.