Pour the coconut milk into a mixing bowl. Sprinkle the gelatine over the top. Set aside
Heat the pineapple juice until it is just boiling. Add it to the coconut milk gelatin mixture and mix until all of the gelatin has dissolved. I find using a whisk works best for this. Stir in the coconut rum.
Fill up each of the jello shot cups with the gelatin mixture.
Spreading the jello shot cups out on a cookie sheet catches any spills and makes them easy to transport to the fridge.
Let the jelly mixture cool for a few minutes in the shot cups before putting the lids on. This will help to eliminate condensation from forming under the lids. While this isn't a problem for the taste of the jello, they look better without it.