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Candy Corn Jello Shots

Prep Time25 minutes
Resting Time6 hours
Total Time25 minutes
Servings: 54 pieces
Calories: 35kcal

Ingredients

White Layer

  • 1 13.5 oz can light coconut milk
  • 1/2 cup white rum (you can use coconut rum for extra flavor)
  • 2 tbsp grass-fed gelatin (60 grams)

Orange Layer

Yellow Layer

  • 3/4 cup pineapple juice
  • 1/2 cup Trop 50 orange juice
  • 3/4 cup water
  • 1/2 cup white rum
  • 2 1/2 tbsp grass-fed gelatin (75 grams)

Instructions

  • Grease a 9x13" baking sheet and line with plastic wrap to at least cover the bottom.  You can skip the plastic wrap if your baking sheet is pristine (mine is not).
  • Add coconut milk to a microwave-safe bowl and microwave for 1 to 1 1/2 minutes until hot.  Add gelatin slowly, whisking the coconut milk while adding the gelatin.  Allow to cool for a few minutes before adding rum.  If you notice that the gelatin has clumped up a bit, pour the coconut milk mixture through a strainer into the lined baking sheet. Allow to set up in the refrigerator for at least 1 hour or until firm to the touch.
  • Repeat process with orange and yellow layers, microwaving the juice and water instead of coconut milk.
  • Allow all 3 layers to set up for at least 1 hour (or overnight) before slicing into bite size pieces.  I cut mine into 9 x 6 rows for 54 pieces.

Nutrition

Calories: 35kcal | Carbohydrates: 2g | Protein: 3g | Sodium: 9mg | Potassium: 16mg | Sugar: 1g