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How to Make Pina Colada Jello Shots. Step 1: Heat up 1 cup of pineapple juice to a medium heat on the stove. Don't boil the juice! At medium heat, the juice will be hot enough to dissolve the powdered jello. Step 2: Once heated, remove the juice from the stove and pour in the pineapple jello packet.

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First you add the pectin. Step 2: Sprinkled the pectin in the bottom of the jam maker. I added the pineapple, coconut water and butter to the jam & jelly maker. Step 3: Add the pineapple, the coconut water and the butter to the jam maker with the powdered pectin. Next turn the jam maker on.

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The Coconut Layer. For the coconut cream layer, mix the Coconut Cream Jello Pudding, ¼ cup Malibu coconut rum and 1¾ cup milk in a mixing bowl. For this portion of the recipe, you really can't put more than about ¼ cup of rum in with the pudding mix or it won't set. Stir for 2 minutes until the pudding mix has thickened a little.

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Put out 16 to 20 shot cups on a cookie sheet. Boil some water in a kettle or pot. Pour the pineapple jello into 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.

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Add in the cold pineapple juice and cold coconut rum. Whisk to combine. Carefully pour the gelatin mixture into each plastic cup, filling until almost full. Transfer sheet pan of jello shots into the refrigerator and chill for at least 4 hours or until set. Put lids on cups and keep in the fridge until ready to serve.

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Whisk the juice into the gelatin, and keep stirring until all the gelatin has dissolved. Stir in the crème de coconut and rum to the pineapple mixture. Pour the mixture into small 2 ounce plastic cups. Place the lids on top of the cups. Place the cups into the refrigerator for 2-3 hours until the jello shots have set.

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Set aside. Heat the pineapple juice and cream of coconut until it's just boiling. Add the gelatin mixture to the juice and mix until all of the gelatin has dissolved. Remove from heat and stir in the coconut rum. Fill up each shot glass 3/4 of the way full. Chill for 5 hours or overnight.

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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.

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Place the plastic shot cups on a shallow baking sheet. Add 2 cups of pineapple juice to a medium saucepan and sprinkle in 2 packets of Knox gelatin. Whisk to combine. Heat the Jello mixture over medium low heat until it starts to steam. Remove from the heat and whisk in 1 additional cup of pineapple juice, cream of coconut, and Malibu rum.

Strawberry Pina Colada Jello Shots with Bailey's Pina Colada Jello

Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Pina Colada Smelly Jelly

Step 1: Whisk together the package of jello and hot water in a mixing bowl or measuring cup with a spout. Step 2: Stir in the pineapple juice once the mixture has dissolved. Then pour in the rum and triple sec. Step 3: Pour evenly into the plastic cups, leaving a little room at the top for the garnishes.

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Instructions. Lay the 12 jello shot cups out on a cookie sheet and set aside. Add the pineapple juice to a medium saucepan and heat under medium heat for 5 minutes. Do not allow the juice to boil. Remove from heat. Open the pineapple gelatin box and pour the contents into a medium mixing bowl.

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Mix together two cups of hot water with the jello package. Whisk well. Add one and one-half cups of cold water and half a cup of rum to the bowl. Whisk well. Pour into jello shot cups. Place on a tray and put into the fridge for four hours or until set. (24 hours or overnight is best for them to set fully.)

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ADD OTHER INGREDIENTS: Add Malibu rum, sweetened condensed milk and coconut cream to the jello and stir to combine. Then pour the jello mixture into 2-ounce shot cups, set out on a tray for easy transfer to the fridge. CHILL AND DECORATE: Transfer the jello cups to the fridge and let set for at least 2 hours.

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Sprinkle the gelatin on top of pineapple juice in a saucepan. Heat until steamy and whisk to combine. Add the remaining ingredients. Remove from the stovetop. Whisk in the remaining cold pineapple juice, cream of coconut, and Malibu rum. Chill. Divide the mixture evenly between the jello shot cups.

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1. Pour 1 cup coconut milk in a bowl and sprinkle 2 envelopes of plain gelatin over the top of it. Set aside. I use a bowl with a handle and spout *…it makes pouring the jello into the cups much easier when we get to that stage. 2. Heat 1 cup pineapple juice until it is just boiling.