Best Pina Colada Shots Recipes
PINA COLADA PUDDING SHOTS!
Quick and easy to whip up for a party!
Provided by Emilia
Categories Drinks Recipes Shot Recipes Jell-O® Shots
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Whisk milk, vodka, pineapple rum, and pudding mix together in a bowl. Stir whipped topping into vodka mixture until mixture has a pudding-consistency. Spoon into shot glasses and refrigerate until set, at least 30 minutes.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 6.2 g, Cholesterol 0.4 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 47.4 mg, Sugar 5 g
ORANGE PINA COLADA JELLO SHOTS
Make and share this Orange Pina Colada Jello Shots recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine jello with boiling water and stir till dissolved.
- Add cold water, rum and cream of coconut.
- Pour into small disposable plastic shot glasses or bathroom sized Dixie cups.
Nutrition Facts : Calories 19.6, Fat 0.6, SaturatedFat 0.6, Sodium 1.9, Carbohydrate 2, Sugar 1.9
PINA COLADA SHOTS
Puerto Rico's national drink since 1978 has just gotten a gelatin make-over. These little pineapple-shaped and flavored shots are made with coconut milk and a generous amount of rum.
Provided by Food Network
Time 9h5m
Yield About 27 shots
Number Of Ingredients 4
Steps:
- Put the gelatin in a medium bowl. Whisk in 2 cups boiling water until the gelatin is fully dissolved. Cool the mixture to room temperature and then whisk in the coconut milk and rum. Pour the mixture into a 13-by-9-inch baking dish. The coconut milk solids will rise to the top to make a skin. Refrigerate overnight.
- Dip the pan in warm (not hot) water for 15 seconds to loosen the gelatin. Use the cookie cutter to cut out pineapple shapes. Gently lift them out of the pan and onto a plate or baking sheet.
- Mix 3 or 4 drops of green food coloring with about 1 tablespoon water. Dip a piece of paper towel in the food coloring and gently dab the "leaves" of the pineapple shapes to die them light green. Refrigerate again to dry the food coloring, about 30 minutes; serve.
PINA COLADA JELL-O SHOTS
Make and share this Pina Colada Jell-O Shots recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 30m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Combine jello with boiling water and stir till dissolved.
- Add cold water, rum and cream of coconut.
- Pour into small disposable plastic shot glasses or bathroom sized Dixie cups.
Nutrition Facts : Calories 32.6, Fat 0.7, SaturatedFat 0.6, Sodium 25.5, Carbohydrate 4.8, Fiber 0.1, Sugar 4.5, Protein 0.5
YELLOW PINA COLADA JELL-O SHOTS
Make and share this Yellow Pina Colada Jell-O Shots recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 30m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Combine jello with boiling water and stir till dissolved.
- Add cold water and rum
- Pour into small disposable plastic shot glasses or bathroom sized Dixie cups.
Nutrition Facts : Calories 27.6, Sodium 23.7, Carbohydrate 4.5, Sugar 4.3, Protein 0.4
PINA COLADA PUDDING SHOTS
This Pudding shots recipe takes a classic cocktail and turns them into individual boozy desserts! These creamy little cups are perfect for parties and friendly gatherings. They taste so good, there is no doubt they will be the life of the party! These mini, boozy sweets are easy to make and can be made in so many different ways and for any occasion!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a bowl, combine vanilla pudding mix, 1 cup of milk and prepare according to package directions.
- Whisk in the rum.
- Fold half of the whipped topping into the pudding.
- Repeat with the coconut pudding and remaining ingredients.
- Carefully stir the coconut pudding into the vanilla pudding.
- Spoon mixture unto shot glasses or into a ziptop bag and pipe into the glasses or containers.
- Refrigerate until set. Garnish with additional whipped topping, cherries, toasted coconut or fresh pineapple if desired, right before serving.
- Keep refrigerated until ready to serve.
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