Coconut Mojito Jello Shots

5 from 4 votes

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!

Prep Time10

Cook Time20

Jello Setting6

Total Time6 30

Course: Dessert

Cuisine: International

Servings: 1 oz. shots

Calories: 42kcal

Author: Genevieve Morrison

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

US Customary - Metric

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.

Notes

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 thats because I find that it’s hard to remove from molds if it’s not firmer than usual. But if you intend to serve this jello in cups, or serve it with spoons, feel free to cut the gelatin in half. Only 1 packet (2 tsp.) of powdered, unflavored gelatin.

Nutrition