Blue Hawaiian Jello Shots are fruity, tropical, and a fun addition to summer parties! Made with just 4 ingredients, but you can add whipped cream, a pineapple slice and a maraschino cherry on top.
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.