Our Pina Colada Jello Shots recipe is bursting with tropical flavor and a must-have cocktail at your next summer party. Made with 4 simple ingredients and topped with festive garnishes before serving.
With its fusion of creamy coconut, sweet-tart pineapple and rum, this recipe is a fun twist on the popular adult beverage. And pina colada shots taste like the classic cocktail recipe, except in fun jell-o form.
Serving them in Jell-o shot form is a great way to enjoy a tropical drink without having to worry about it getting watered down. Plus they are simple to make and can be made ahead of time, making party day a breeze.
While these are fun summer treats for adults, don’t forget about the kids! We’ve included a non-alcoholic version below.
- boiling water – to dissolve the gelatin mix.
- box of Island Pineapple Jell-o mix – brings the tropical and pineapple flavors to the party.
- Pina Colada mix – using a pre-made mix reduces the number of ingredients needed and gives the same flavor that coconut cream or cream of coconut does.
- white rum – we used Bacardi, but you can also use Malibu coconut rum.
- optional garnishes: whipped cream, toasted coconut, maraschino cherries, fresh Pineapple chunks
How to Make Piña Colada Jello Shots
Add the Jell-o mix to a medium bowl and whisk in the boiling water. Stir until the gelatin has dissolved.
Pour in the pina colada mix and rum, then stir.
Set the jello shot cups on a cookie sheet or rimmed tray.
Add the jello mixture to a pourable container or injector, then fill the plastic cups. If you are going to add a garnish, be sure to leave a little room at the top.
Chill the jello shooters in the refrigerator for at least 2 hours or until they are set.
We like to garnish with a dollop of whipped cream and a maraschino cherry before serving.
Tips for Making
- Plastic shot cups can be found at any party store or online. You can also use
2-ounce condiment cups. We recommend buying the ones that have individual lids with them, especially if you’re making these ahead of time.
- If you chill the coconut rum and colada mix before making the shots they’ll set up faster.
- Avoid adding too much alcohol or else they won’t set properly.
- Using a vessel with a spout or injector is the easiest way to fill the cups without making a mess.
- Wait to add the garnishes until you are ready to serve.
- I transferred the whipped cream to a piping bag with a star tip to make the pretty garnish.
Substitutions and Variations
- Stronger coconut flavor: add a teaspoon of coconut extract to the gelatin mixture before filling the cups.
- Vodka: replace the rum with pineapple or coconut flavored vodka.
- Ditch the mini shot cups and pour the jello mixture onto a baking sheet. Refrigerate until it has set, then slice into cubes. This is a good idea if you don’t feel like using the individual cups or if you are making multiple batches.
Can I make these Jell-o shots without alcohol?
Yes! Substitute the rum for an equal amount of pineapple juice or coconut water for an alcohol-free version for your non-drinking and younger guests.
How to Store
These jell-o shots can be stored up to a week in the refrigerator as long as they are covered and ungarnished.
We do not recommend freezing these tropical shots.
If you’re ready to bring the tropical vibes to your next summer BBQ, poolside party or potluck, these Pina Colada Jello Shots are sure to be a hit at all your celebrations. And with this easy-to-follow recipe, you can whip up a batch in no time.
So, grab your Hawaiian shirt, throw on some shades, and treat yourself to a little piece of paradise with these Pina Colada Jello Shots!
Pina Colada Jello Shots
- Whipped cream
- Toasted coconut
- Maraschino cherries
- Pineapple chunks
- Place shot glasses on a rimmed tray and set aside.
- Combine the boiling water and gelatin in a medium mixing bowl, stirring until fully dissolved.
- Add the pina colada mix and rum and stir well.
- Use a spouted cup or injector to fill each shot glass almost full, leaving space at the top for garnishes.
- Place the tray of shots in the refridgerator for 2 hours or until set.
- Add a teaspoon of coconut extract to the mix for a stronger coconut flavor.
- Don’t add more than the amount of alcohol called for or the shots may not set up.
- I use an injector to fill the glasses because it’s quicker, reduces spillage and is less messy.
- Wait to add the garnishes until you’re ready to serve.
- Optional garnish idea: add a dollop of whipped cream, a cherry to the middle, a pineapple chunk to the side, and a sprinkle of toasted coconut on the top.
- Store shots, covered, for up to a week in the refrigerator. We don’t recommend freezing them.
- Recipe makes about 15 2-ounce shots.
- Nutritional information doesn’t include optional garnishes.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.