Pina Colada Shots
Ingredients
Instructions
- Special equipment: a small pineapple-shaped cookie cutter
- Put the gelatin in a medium bowl.
- Whisk in 2 cups boiling water until the gelatin is fully dissolved.
- Cool the mixture to room temperature and then whisk in the coconut milk and rum.
- Pour the mixture into a 13-by-9-inch baking dish.
- The coconut milk solids will rise to the top to make a skin.
- Refrigerate overnight.
- Dip the pan in warm (not hot) water for 15 seconds to loosen the gelatin.
- Use the cookie cutter to cut out pineapple shapes.
- Gently lift them out of the pan and onto a plate or baking sheet.
- Mix 3 or 4 drops of green food coloring with about 1 tablespoon water.
- Dip a piece of paper towel in the food coloring and gently dab the "leaves" of the pineapple shapes to die them light green.
- Refrigerate again to dry the food coloring, about 30 minutes; serve.
Nutrition & Diet Analysis (per serving)
78
kcal
4% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).