Coconut Raspberry Mojito Jello Shooters

Coconut Raspberry Mojito Jello Shooters

by Kristen on March 20, 2012

Coconut Raspberry Mojito Jello ShootersIn 9 days and 6 hours I will be buckled in and speeding down the tarmac. Destination: Cuba! Can you tell I’m excited? I’ll be meeting my mother, sister and nearly three year old nephew for the last week and a half of their month long backpacking trip. I expect to find them bronzed and relaxed with a mojito in each hand.

Hopefully they’ll have a mojito waiting for me by the time I get to the hostel. Certainly by the time you are reading this, I will be sitting on a beach or a rooftop terrance with a cold glass of minty mojito in hand.

Coconut Raspberry Mojito Jello Shooters

I spent the afternoon snacking on these coconut raspberry mojito jello shooters. Is snacking the right verb to use when there’s alcohol involved?

The sweet and tart raspberry and the coconut rum make me feel like I’m already under a palm tree. The little mint leaf adds a touch of freshness and the shredded coconut makes them feel like a snack. If jello shooters could be sophisticated, this is how they’d do it.

Coconut Raspberry Mojito Jello Shooters

Coconut Raspberry Mojito Jello Shooters
 
Prep time
Cook time
Total time
 
Fresh tart raspberry puree and coconut rum dress up these jello shooters
Author:
Recipe type: Cocktail/ Canapé
Serves: Makes about 16
Ingredients
  • ¾ cup Malibu or other coconut flavoured rum
  • ¾ cup of fresh or frozen and thawed raspberries, pureed and strained though a fine sieve
  • ¼ cup white sugar
  • ¼ cup water
  • 2 envelopes Knox gelatin
  • Mint leaves, shredded coconut and raspberries, to garnish
Instructions
  1. Combine rum with raspberry puree. Add sugar and stir will dissolved.
  2. Over very low heat warm water and add gelatin. Stir till completely dissolved, about 5 minutes
  3. Stir gelatin into rum mixture. Pour mixture into a loaf or pie pan. Allow to set in the fridge for several hours or overnight.
  4. Cut into squares or circles and garnish with shredded coconut and either a mint leaf or half a raspberry

 

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Notes:

The idea was inspired by Jelly Shot Test Kitchen’s Cucumber Lime Margarita Shots :)

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.

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