Pina Colada Jello Shots combine tropical layers of pineapple Jell-O and creamy coconut gelatin with Malibu rum, topped with whipped cream, coconut shreds, Maraschino cherries, and pineapple wedges! These boozy Jell-O shots offer a fun twist to the classic Pina Colada cocktail – perfect for parties and holidays!
Note to self: Need an affiliate link for jello shot cups
Layered Jello shots, like this 4th of July Jello Shot recipe, are easier to make than you might realize! Simply combine the ingredients for each layer and wait a little for each layer to set before adding the next!
You can easily customize your Malibu rum jello shots by increasing the alcohol or leaving it out completely, adjusting the pineapple and coconut flavors, and adding your preferred toppings!
WHAT YOU SHOULD KNOW ABOUT THIS PINA COLADA JELLO SHOTS RECIPE
This pina colada Jell-O shots recipe is perfect for anyone who loves this particular tropical cocktail! You can now enjoy the same sweet pineapple flavor and creamy consistency in Jell-O shot form – perfect for parties and holidays!
To keep this recipe true to the classic cocktail, I’ve added rum to the Jell-O shot mixture. Of course, this can easily be left out if you’d prefer a non-alcoholic version!
WHAT GIVES THESE MALIBU RUM JELLO SHOTS A PINEAPPLE FLAVOR?
The pineapple flavor in these Jell-O shots comes from using pineapple-flavored powdered Jell-O, pineapple juice, and pineapple Malibu rum.
CAN I MAKE THESE PINA COLADA JELLO SHOTS AHEAD OF TIME?
Yes, you can. If you’d like to make these pina colada jello shots the night or the day before, assemble the pineapple jello layer and the coconut gelatin layer and then cover the tops of each jello shot cup with plastic wrap to store in the fridge.
Only add the whipped cream topping and garnish just before serving these boozy jello shots.
HOW SHOULD I STORE THESE COCONUT RUM JELLO SHOTS?
These pina colada jello shots can be stored in the fridge once fully assembled for a few hours only to prevent the fresh toppings from turning soggy.
Alternatively, leave the toppings off and store these boozy jello shots, covered with plastic wrap, in the fridge for 3-5 days.
I don’t recommend freezing these jello shots as the texture of the pineapple jello layer and the coconut gelatin layer may crystalize.
WHAT VARIATIONS CAN I MAKE TO THIS PINA COLADA JELLO SHOTS RECIPE?
- The strong pineapple and coconut flavors slightly overpower the flavor of the rum in these jello shots. For a stronger alcohol taste, use water instead of pineapple juice and omit the coconut extract.
- For more alcohol in these shots, simply increase the rum.
- For alcohol-free pina colada jello shots, omit the rum and replace it with equal amounts of water, pineapple juice, or sweetened condensed milk.
- Vary the toppings by using your favorite ingredients from those listed in the recipe or adding other toppings, such as toasted sliced almonds.
- Coconut cream can be used instead of whipped cream.
- Toast your coconut shreds by following my tips here.
TIPS FOR MAKING PINA COLADA JELLO SHOTS
- It’s important to allow the layers to cool completely before adding them, or the colors may bleed into each other. This will require you to set aside enough time to make these jello shots.
- These Malibu rum jello shots should be kept chilled until ready to serve. You can store them in the fridge briefly or in a tub of ice at a party. Don’t leave these jello shots at room temperature for too long, or they may soften and liquefy.
- Serve these pina colada jello shots in glass shot glasses or 2 oz mini plastic cups.
More Pineapple & Coconut Treats You’ll Love!
- Pina Colada Cheesecake Bars
- Pineapple Banana Cake
- Coconut Lime Sugar Cookies
- Coconut Pound Cake Recipe
- Tropical Fruit Marshmallow Fluff
- 2 - 3 ounce boxes pineapple jello
- 0.25 ounce unflavored gelatin packet
- 8 ounce sweetened condensed milk
- 1-2 teaspoons coconut extract (optional to enhance coconut flavor)
- 2 cups pineapple Malibu
- ½ cup original coconut Malibu
- 1 cup pineapple juice
- 1 ½ cup hot water
Additional topping ideas:
- Whipped cream
- Coconut shreds
- Maraschino cherries
- Line a large baking tray with 2 oz mini plastic cups and set aside.
- Heat 1 cup of water and combine with the pineapple jello powder in a heat safe mixing bowl, stirring until fully dissolved.
- Add 1 cup of pineapple juice and 2 cups of pineapple Malibu. Stir to incorporate.
- Fill each shot cup about ⅔ of the way full with the yellow liquid jello.
- Transfer the tray of jello shots into the refrigerator to chill for 1 ½ hours, until set.
- Once the yellow layer has fully set, begin preparing the white coconut layer by heating ½ cup of water. Combine the hot water with the unflavored gelatin in a heat safe mixing bowl, stirring until fully dissolved.
- Mix in ½ cup coconut Malibu, sweetened condensed milk, and coconut extract.
- Remove the cups from the refrigerator and fill each cup up with the coconut layer, leaving just a little room at the top.
- Place the tray of jello shots back into the refrigerator to chill for an addition 1 ½ hours, or until fully set.
- When ready to serve, you can top with whipped cream, maraschino cherries, coconut flakes, and a piece of pineapple if desired. Enjoy!
- These jello shots have a strong pineapple and coconut flavor from using pineapple juice and mixing in coconut extract. If you want a stronger alcohol flavor, you can just use water instead of juice and omit the coconut extract.
- Allow the layers to cool completely before adding the next layer otherwise the colors may bleed into each other.
- To make these alcohol free, substitute the alcohol with water, juice, or more sweetened condensed milk replacing in equal amounts.
- Keep the jello shots chilled until ready to serve. If serving at a party, you can place it over a tub of ice. If it gets too hot, it may soften and begin to liquify again.