20 shots each

Coconut Layer

1 large Antigua Black Pineapple, washed
2 packets gelatin
½ cup Thai coconut milk
½ cup water
4 tbsp. brown sugar
1 cup Kokocaribe Coconut Rum Liqueur
12 maraschino cherries with stems
8 x 8 inch baking pan
Small cookie cutters with shape of choice

Pineapple Layer

1 box pineapple Jello
¾ cup water
¾ cup Kokocaribe Coconut Rum Liqueur
¼ cup Antigua Black Pineapple juice

METHOD:

Pour coconut milk and water into a saucepan. Sprinkle with two packets of gelatin and allow to bloom for 2 minutes. Heat through,add sugar to sweeten, and stir to dissolve and combine. Remove from heat and add rum. Pour into baking tray and set in refrigerator for a few hours. Slice the bottoms off the cherries so they will stand upright in pan. Arrange them evenly in 3 rows, with enough space to cut around each cherry. Dissolve jello in ¾ cup of boiling water. Remove from heat. Add rum and stir to combine. Let mixture cool before pouring over the coconut layer. Allow jello to set in refrigerator overnight. Use a cookie cutter to carefully cut out your jello shots around the cherries.

Pineapple Piña Colada Jello Shot