Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup Batiste Silver Rum
  • 1 cup sweetened real coconut cream (all natural)
  • 1 cup pineapple juice (all natural)
  • 10 0z jar of maraschino cherries with stems
  • 4 unflavored gelatine packets
  • coconut spray

Instruction

  • Prepare a mini muffin 24 cup pan with coconut spray. 
  • In a small sauce pan, cook on medium heat 1 cup coconut cream. Add in 2 gelatin packets. Cook and stir until completely dissolved (about 2-3 minutes).
  • Remove from heat. Mix in 1 cup of rum.
  • Pour half way up in each little mini cup. Refrigerate until set and firm (about 30-45 minutes).
  • Cut a small slice off bottom of each cherry keeping the stem. Set cherry in the middle of each mini cup.
  • In a small saucepan, cook on medium heat 1 cup pineapple juice. Add in 2 gelatin packets. Cook and stir until completely dissolved (about 2-3 minutes).
  • Remove from heat. Mix in 1/2 cup of rum.
  • Top each little mini cup with pineapple mixture. Refrigerate 3 to 4 hours or until completely firm and set. 
  • To pop out each jello shot, gently run a knife around the edges or use a small spatula to remove them. Serve.