Blue Hawaiian Jello Shots
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Blue Hawaiian Jello Shots are fruity, tropical, and a fun addition to your summer parties! Our recipe is made with just 4 ingredients, but we love to add whipped cream, a pineapple slice and finish with a cherry on top.
When the hot weather hits, it’s like tropical islands and beach vacations start calling my name. And nothing says summer like coconut, pineapple, and rum. These jello shots are refreshing, super easy to make, and are usually the talk of the party.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I love making recipes that look amazing when I get finished. I know they are going to be eaten, but a pretty presentation gets me every time. And I especially appreciate when the preparation is simple like these jello shots.
If you love making jello shots for your parties and get-togethers, be sure to check out our pink Starburst shots. They taste just like the candies and are super tasty. And these easy Mimosa Jello Shots, Strawberry Lemonade Jello Shots, Pina Colada Jello Shots and Tequila Sunrise Jello Shots are always fun to serve at parties.
Keep in mind these fun party beverages are meant for adults aged 21 and over. We’ve included instructions below for a non-alcoholic version for your underage or non-drinking guests. And be sure to check out can you put jello shots in the freezer for more tips and tricks.
Ingredients For Blue Hawaiian Jello Shots
Boiling water
Coconut rum
Pineapple juice
Optional garnish: pineapple chunks, whipped cream, and maraschino cherries
Other Items Needed:
14 2-ounce shot cups with lids
Injector or pourable measuring cup
Medium mixing bowl
Rimmed baking tray
Get the complete ingredients & directions in the recipe card below.
How to Make Blue Hawaiian Jello Shots
Place the plastic shot cups on a baking sheet.
Pour the blue Jello and hot water into a mixing bowl and stir until it’s completely dissolved.
Add the coconut rum and pineapple juice and stir to combine.
Fill each shot cup about ¾ of the way full using a measuring cup with a spout or an injector.
Chill the Jello shots in the fridge for 4 hours or until they are set.
Pipe some whipped cream on top, then add a cherry and a pineapple chunk before serving if desired.
Tips for Making
- Once the Jell-o shots have set, you’ll find they are a little softer than regular Jello. That’s because of the alcohol. If you prefer a firmer shot, substitute 2 ounces of pineapple juice for an equal amount of rum.
- Garnish just before serving so the whipped cream keeps its shape and doesn’t melt into the shots.
- Be sure the gelatin is fully dissolved in the hot water before moving on to the next step.
- If you’re not a fan of coconut, you can use regular white rum instead.
- We like to use a cup with a spout or an injector to fill the shot cups. It reduces drips and spills and that means less mess to clean up.
- If you don’t want to make individual shots, you can pour the Jello mixture out on a rimmed baking sheet. After the gelatin has set up, cut it into cubes. Serve on a tray with fancy toothpicks for a fun presentation.
Making Virgin Blue Hawaiian Jello Shots
For a kid-safe non-alcoholic version, use coconut water in place of the coconut rum.
Storing Instructions
Cover the Jello shots with the lids and keep in the fridge (ungarnished) for up to 7 days. Add the garnish just before serving.
Anytime we make these for parties, we like to prepare them a day or two in advance. This makes party preparation less stressful and leaves more time to entertain. And it’s great to have a refreshment ready for guests to enjoy once they arrive.
We don’t recommend freezing this recipe.
More Fun Drinks to Make:
- Orange Floats Recipe {2 Ingredients!}
- Homemade Orange Julius Recipe (Secret Ingredient) + Video
- Instant Pot Apple Cider
- Dalgona Cocoa {Whipped Hot Chocolate}
**Save Blue Hawaiian Jello Shot Recipe for Later**
Blue Hawaiian Jello Shots
Equipment
Ingredients
- 1 3- ounce box blue Jell-o
- ¾ cup boiling water
- 6 ounces coconut rum
- 4 ounces pineapple juice
- Pineapple chunks, optional garnish
- Whipped cream, optional garnish
- Maraschino cherries, optional garnish
Instructions
- Line the shot cups on a rimmed baking tray and set aside.
- Add the jello to a medium mixing bowl and pour the hot water over the top of the gelatin. Stir until completely dissolved.
- Add the coconut rum and pineapple juice and stir to combine.
- Using a rimmed cup or an injector, fill each shot cup about ¾ of the way full.
- Place the tray of shot cups in the refrigerator for 4 hours or until the shots have set up.
- Garnish with whipped cream, cherry and pineapple if desired.
Notes
- Make sure the jello is fully dissolved before proceeding to the next step or the shots won’t set up properly.
- Swap out regular rum if you don’t like coconut.
- For a non-alcoholic kid-safe version, replace the coconut rum with coconut water.
- These jello shots set up a little softer than regular because of the alcohol. If you prefer a firmer shot, swap out 2 ounces of pineapple juice for 2 ounces of the rum.
- Store ungarnished jello shots in the refrigerator with the lids on. They’ll keep for up to 7 days.
- We don’t recommend freezing jello shots.
- Garnish right before serving to avoid the whipped cream and fruits breaking down.
- Nutritional information doesn’t include optional garnishes.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
