whipped cream, maraschino cherries and pineapple wedgesfor garnish, optional
Instructions
Prepare a rimmed tray or baking sheet and arrange 12 shot cups (2 ounces each) on it.
In a large measuring cup or bowl with a spout, combine the Jell-O and boiling water. Stir until the Jell-O has completely dissolved.
Add the pineapple juice and rum to the Jell-O mixture.
Next, pour in the blue curaçao and stir everything together until well combined.
Carefully pour the Jell-O mixture into each shot cup, filling them about three-quarters full.
Place the filled cups carefully into the refrigerator and chill them for a minimum of four hours or overnight.
When you're ready to serve, take out the chilled shots. If desired, garnish them with whipped cream, maraschino cherries and/or pineapple wedges.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
These can be kept (with tops on) in the fridge for up to a week.
If serving these shots at an outdoor party or event where it will be hot, keep Blue Hawaii shots on ice in an ice bucket or inside of a cooler.
Stir the jello with the boiling water until it is completely dissolved. Otherwise, the gelatin will not be evenly dispersed, and you will end up with some shots that do not set up or some may turn out like rubber.
Don't garnish until you're ready to serve.
Make these kid friendly by replacing the coconut rum with chilled coconut water and replace the blue curaçao with chilled water.