PINA COLADA JELLO SHOTS

I love coconut and piña coladas are always a good idea during the summer.  Sit out by the pool, sip on a cold drink your amazing bartender husband made for you, and give doing anything productive the finger.  It’s bliss! These rum jello shots are all of that in one little cup of boozy fun. Make a pan, put ’em out, and watch them disappear! Unique jello shots are always a party starter at our house and these pineapple coconut jello shots are always in season.

Bam! Told you they were easy. The best part about this pina colada jello shots recipe is you can make them ahead of time, pop on the lids and serve when ready. Or pack them in a cooler and taking them along tubing or to a friend’s house. This jello shot recipe is made for sharing!
I totally thought I had bought cherries with stems, but apparently not. No extra presentation points today, but then again there’s nothing leftover when you pop your shot.  Oh!!  And make sure you rinse and dry the cherries!  You don’t want a bleeder!! And if you’re not into cherries, that’s cool too. Just leave them off, no biggie.

Ingredients

• 1 tablespoon unflavored gelatin powder or 1 envelope gelatin powder
• 1/4 cup cold water
• 2 tablespoons sugar
• 1/2 cup boiling water
• 1/4 cup pineapple juice
• 2 tablespoons coconut syrup Torani or Coco Real
• 1/2 cup silver rum or coconut rum
• 12 maraschino cherries rinsed and dried
• 12 two-ounce plastic cups with lids

Instructions

1. Place pastic cups on a small baking sheet (for easy transporting). Set aside.
2. In a small mixing bowl, sprinkle the gelatin powder over 1/4 cup water, and allow the powder to soak in for 2 minutes.
3. Add sugar to the boiling water and whisk until dissolved. Pour the boiling water into the gelatin and whisk until the gelatin is dissolved.
4. ...................................

for full instruction please see : breadboozebacon.com

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