Jello shots carry such a stigma around them that I relish any opportunity to swat down the old stereotypes of cheap vodka and artificially colored gelatin packets. This recipe was originally designed for a tropical themed party I attended one summer, though I could gladly make these any time of the year.
Total Servings per Batch: 14 Shots
- 99 Bananas Rum (1/3 Cup)
- Kahlua (1/2 Cup)
- Unsweetened Coconut Milk (1/4 Cup)
- Cold or room temperature Water (1/4 Cup)
- Knox Unflavored Gelatin (2 packets) (Do not use any of that per-flavored Jello mix nonsense.)
- Hot Water (2 Cups)
- (Optional) Sweetened coconut flakes (1/4 Cup, Lightly Toasted)
- Liquid Measuring Cup (Size: 1-Cup)
- Liquid Measuring Cup (Size: 4-Cups)
- Shot Glasses or jello shot cups
- Large Stirring Spoon
- (Optional) A small pan or toaster oven for toasting coconut flakes (and by “optional” I mean do it!)
- Pour your Kahlua, 99 Bananas, Coconut Milk, and Cold/Room temperature Water into a large bowl. Make sure you stir it well so that the coconut milk mixes nicely with the other ingredients. Now place it in a freezer until it’s chilled.
- Pour the contents of 2 Knox Unflavored gelatin envelopes into a large measuring cup then boil 2 cups of hot water and pour it into the measuring cup with the gelatin powder. Now stir it all together making sure not to have any lumpy bits. Take your chilled alcohol mix out of the freezer and pour it into the hot gelatin mix. Stir thoroughly!
- Once you’ve finished mixing all of your liquids start pouring it into your shot glasses or jello shot cups right away and then stick them in your refrigerator immediately! You’ll need to let these guys sit in there for about 2-3 hours before they turn into jello.
- After about 2-3 hours, take your jello shots out of the fridge. They should have a nice firm, but jiggly consistency by now. Sprinkle a little bit of lightly toasted coconut shreds on top of each shot and enjoy!