This coconut mojito jello shots recipe puts a fancy, multi-layered spin on such a fun party pleaser. It has 2 layers: one that’s a perfectly sweet and tart mojito and another that’s a dreamy coconut cream! Together, they make the tastiest, tropical cocktail jello treat for your (grownup) summer party guests!
Who says jello shots can’t be fancy?!
Coconut Mojito Jello Shots
I love surprising guests with unexpected treats throughout parties, whether it’s a pretty amuse bouche before dinner, or a sweet surprise like these jello shots while they’re lounging by the pool. It’s always so much fun to watch their eyes light up!
Now, some folks like to leave a few pieces of mint in their jello to give it a real “mojito” look, like these pretty jello shots from A Beautiful Mess, and that’s perfectly fine. I just personally like my jello to be nice and smooth, so I strain the juice, but leave a few teeny-tiny flecks of mint, and garnish with a whole leaf or two instead.
A Few Tips!
1. Make sure to use “Cream of Coconut,” not “Coconut Cream,” for this recipe.
You’re not using sugar in this recipe, you’re using sweetened Cream of Coconut which is not the same as Coconut Cream. Coconut Cream is thicker and richer and usually unsweetened. Cream of Coconut is sweetened and more viscus than Coconut Cream; a perfect sweetener for tropical desserts!
2. To remove jello shots nicely from molds:
To remove jello shots safely (and nicely) from their molds, place them in a tray of warm (not hot) water for just 30 seconds. Remove the molds from the water, and use a sharp pairing knife to cut around the top edges. Use your fingers to gently pull away the jello from the sides, and use a thin spoon to slide down one side and gently lift it out.
3. If you’re not taking the jello out of molds, reduce the gelatin in this recipe by half.
You’ll notice this recipe calls for more gelatin than many standard jello shot recipes, and that’s because I find that it’s hard to remove from molds if it’s not firmer than usual, and it’s perfectly tasty with double the gelatin. But if you intend to serve this jello in cups, or serve it with spoons, feel free to cut the gelatin in half.
A Few Common Questions:
1. How long do these jello shots take to set?
If you want to remove the jello from molds, instead of serving them in cups with spoons, you want them to be nice and firm. Give each layer 3 hours to set, 6 hours total, before removing them from molds. However, if you’re serving them in cups without removing them, you can let them set for just 2 hours for each layer, 4 hours total.
2. Will jello shots get you drunk?
Technically, yes, but that depends on a few factors. These jello shots are not made with pure rum and while the jello heats on the stove, some of the alcohol may steam off a little, so an ounce of this jello will not have the same effect as an ounce of straight rum. That being said, I’ve found myself getting the giggles after about 6 of the jello shots in this recipe, and I usually get the giggles after about 2-3 ounces of standard rum, to give you a non-scientific gauge 😉
3. Can jello shots be frozen and saved for later?
Unfortunately not. Jello doesn’t freeze and thaw nicely. It’ll just become a texture that’s not very appetizing. It’s best to make them, let them set and serve them within 24 hours. Although, if they’re nicely covered, they’ll still be OK up to 48 hours later if they’re not removed from their molds until a few hours before serving.
4. What do I need to make these jello shots?
- Cocktail shaker with muddler
- Small sauce pan
- Measuring spoons
- Small molds or cups (I used a mini-cupcake tin)
- Measuring cup
- Small bowl
- Small cocktail strainer
How to Make Coconut Mojito Jello Shots – Step by Step
First, make the mojito layer
1. In a small bowl, add 2 packets (4 tsp.) of powdered, unflavored gelatin and 2 tbsp. of boiling water. Stir and allow to dissolve completely. Set aside.
2. In a cocktail shaker, add juice from 1½ limes (⅓ cup), and a bunch of mint (a nice handful). Muddle mint vigorously to really break it up and push it into the juice.
3. Pour the juice through a strainer to separate it from the mint leaves (or leave some of the chopped mint to give it a real “mojito” look). Set aside.
4. In a sauce pan over low-medium heat, combine ⅓ cup of water, ⅓ cup of white rum, ⅓ cup minty lime juice, and 1½ tbsp. of the clearer part of Cream of Coconut (it should have a thick cream on top and a clearer, viscus part on the bottom of the can. Save the creamy part for the second layer.) Slowly stir. Heat until gently simmering but not boiling, about 3-5 minutes. Add the dissolved gelatin and stir until fully dissolved, about 60 seconds. Remove from heat.
5. Pour mixture into molds about half-way up. Refrigerate for 3 hours.
Second, make the coconut layer
6. Again, in a small bowl, add 2 packets (4 tsp.) of powdered gelatin and 2 tbsp. of boiling water. Stir and allow to dissolve completely. Set aside.
7. In a sauce pan over low-medium heat, combine ⅓ cup of coconut rum, ⅔ cup whole milk (or coconut milk) and 1 tbsp. of the creamy part of Cream of Coconut and stir. Heat until gently simmering but not boiling, about 3-5 minutes. Add the dissolved gelatin and stir until fully dissolved, about 60 seconds. Remove from heat.
8. Remove your jello molds from the fridge and pour the coconut jello over the first layer. Refrigerate for at least 3 hours more.
Once chilled, remove your pretty jello shots from their molds, garnish with a little sprig of mint, and serve to your lucky party guests 😉
Help Yourself to More Delicious Summer Cocktail Inspiration
The “Hawaiian Bon Fire” Spicy Pineapple Cocktail
Tropical Watermelon Sangria
Sparkling Pink Grapefruit Cocktail with Cucumber
Pretty Pink Gin & Tonics
And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Coconut Mojito Jello Shots
Equipment
- Cocktail shaker with muddler
- Small sauce pan
- Measuring spoons
- Small molds or cups
- Measuring cup
- Small bowl
- Small cocktail strainer.
Ingredients
For the Mojito Jello
- 2 packets
Knox powdered, unflavored gelatin
- 4 tbsp. ⅓
cup fresh lime juice - about 1½ limes- 1 bunch fresh mint
⅓
cup white rum- 1½ tbsp. Cream of Coconut - the clearer part of Cream of Coconut
For the Coconut Jello
- 2 packets
Knox powdered, unflavored gelatin
- 4 tbsp. ⅓
cup coconut rum - like Malibu- ⅔ cup whole milk - or coconut milk
- 1 tbsp. Cream of Coconut - the creamier part of Cream of Coconut
Instructions
First, make the first mojito layer
- In a small bowl, add 2 packets (4 tsp.) of powdered, unflavored gelatin and 2 tbsp. of boiling water. Stir and allow to dissolve completely. Set aside.
- In a cocktail shaker, add juice from 1½ limes (⅓ cup), and a bunch of mint (a nice handful). Muddle mint vigorously to really break it up and push it into the juice. Pour the juice through a strainer to separate it from the mint leaves. Set aside.
- In a sauce pan over low-medium heat, combine ⅓ cup of water, ⅓ cup of white rum, ⅓ cup minty lime juice, and 1½ tbsp. of the clearer part of Cream of Coconut (it should have a thick cream on top and a clearer, viscus part on the bottom of the can. Save the creamy part for the second layer.) Slowly stir. Heat until gently simmering but not boiling, about 3-5 minutes. Add the dissolved gelatin and stir until fully dissolved, about 60 seconds. Remove from heat.
- Pour mixture into molds about half-way up. Refrigerate for 3 hours.
Second, make the coconut layer
- Again, in a small bowl, add 2 packets (4 tsp.) of powdered gelatin and 2 tbsp. of boiling water. Stir and allow to dissolve completely. Set aside.
- In a sauce pan over low-medium heat, combine ⅓ cup of coconut rum, ⅔ cup whole milk (or coconut milk) and 1 tbsp. of the creamy part of Cream of Coconut and stir. Heat until gently simmering but not boiling, about 3-5 minutes. Add the dissolved gelatin and stir until fully dissolved, about 60 seconds. Remove from heat.
- Remove your jello molds from the fridge and pour the coconut jello over the first layer. Refrigerate for at least 3 hours more.
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