Candy Corn Jello Shots
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
- 1 1/4 cup Naked Juice Mighty Mango
- 3/4 cup water
- 1/2 cup white rum
- 2 1/2 tbsp grass-fed gelatin (75 grams)
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