Name: Piña Colada Jello Shots
Total time: 9 h 20 min
Yield: Makes 64 shots
Ingredients: 3 tablespoons unflavored gelatin; ¾ cup cold water; 1¾ cups rum; 1½ cups (10½ ounces) sugar; ¾ cup coconut cream; ¾ cup canned or bottled pineapple juice

Why This Recipe Works

Once made with cheap booze and packaged Jell-O, these jiggly treats have gone upscale. Mixologists around the country are revamping them with premium spirits and sophisticated flavors. Our base recipe makes it easy to customize jello shots to your liking with different liquors and mixers. Our formula includes enough alcohol for a burn that’s pleasant, not overpowering, and enough gelatin so the shots hold their shape yet stay soft enough to melt in your mouth.

Before You Begin

Be sure to use bottled pineapple juice, not fresh, as fresh pineapple juice contains bromelain, which will prevent the gelatin from setting. The jello shots are best enjoyed cold; if portioning in advance, be sure to return them to the refrigerator until serving.

Instructions

Sprinkle 3 tablespoons unflavored gelatin over ¾ cup cold water in medium saucepan and let sit until gelatin softens, about 5 minutes. Heat over medium-low heat, stirring constantly until gelatin dissolves and mixture is steaming, about 1 minute. Transfer to large bowl.

Add 1¾ cups rum, 1½ cups (10½ ounces) sugar, ¾ cup coconut cream, and ¾ cup canned pineapple juice and whisk to dissolve sugar, about 1 minute. Strain through fine-mesh strainer into lightly greased 8-inch square baking pan. Let cool at room temperature, about 1 hour.

Cover and refrigerate until firm, at least 8 hours or up to 2 days. Turn jelly out of pan. Cut into 1-inch squares and serve.