Directions
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Step 1
Prepare a mini muffin 24 cup pan with
Coconut Oil (to taste)
.
Step 2
In a small sauce pan, cook on medium heat
Coconut Cream (1 cup)
, Add in
Gelatin Sheets (2)
. Cook and stir until completely dissolved.
Step 3
Remove from heat. Mix in
Bacardi® Silver Rum (1 cup)
.
Step 4
Pour half way up in each little mini cup. Refrigerate until set and firm.
Step 5
Cut a small slice off bottom of each
Maraschino Cherries (1 cup)
, keeping the stem. Set cherry in the middle of each mini cup.
Step 6
In a small saucepan, cook on medium heat
Fresh Pineapple Juice (1 cup)
. Add in
Gelatin Sheets (2)
. Cook and stir until completely dissolved.
Step 7
Remove from heat. Mix in
Bacardi® Silver Rum (1/2 cup)
Step 8
Top each little mini cup with pineapple mixture. Refrigerate 3 to 4 hours or until completely firm and set.
Step 9
To pop out each jello shot, gently run a knife around the edges or use a small spatula to remove them.
Step 10
Serve and enjoy responsibly!
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