Imagine a tropical vacation in a shot glass. Hawaiian Jello shots with coconut rum are the ultimate party hack—colorful, boozy, and stupidly easy to make. These little guys disappear faster than your motivation on a Monday.
Why settle for basic Jello shots when you can have a mini luau in your mouth? They’re sweet, creamy, and pack just enough punch to make your aunt Karen forget she’s mad about politics. Trust us, your next gathering needs these.
Why This Hawaiian Jello Shots with Coconut Rum Recipe Slaps
First, it’s impossible to mess up.
Even if you’ve never cooked anything more complex than toast, you’ll nail this. Second, the combo of pineapple Jello and coconut rum tastes like a Piña Colada’s fun-sized cousin. The creamy coconut milk balances the tartness, and the rum?
Well, that’s just science. Plus, they’re instantly Instagrammable. Your friends will think you’re a mixology genius, and you don’t even have to tell them it took 10 minutes.

Ingredients You’ll Need
- 1 box (3 oz) pineapple Jello – The star of the show.
- 1 cup boiling water – For dissolving the Jello (no, you can’t skip this).
- 1/2 cup coconut rum – Malibu or any other brand.
Don’t cheap out.
- 1/2 cup coconut milk – Canned, full-fat for maximum creaminess.
- Whipped cream & toasted coconut flakes (optional) – For extra flair.
How to Make Hawaiian Jello shots with coconut rum: Step-by-Step
Dissolve the Jello: Mix the pineapple Jello with boiling water in a large bowl. Stir until it’s fully dissolved—no clumps allowed.

Add the booze: Pour in the coconut rum and coconut milk. Stir like you mean it.
Pour into shot glasses: Use a measuring cup with a spout for less mess.
Fill each glass 3/4 full.

Chill: Refrigerate for at least 2 hours, or until set. Patience is a virtue, but we won’t judge if you check every 10 minutes.
Top it off: Add whipped cream and toasted coconut flakes if you’re feeling fancy.
Storage Instructions
Store these Hawaiian Jello shots with coconut rum in the fridge for up to 3 days, but let’s be real—they won’t last that long. Cover them with plastic wrap to prevent fridge smells (nobody wants onion-flavored Jello shots).
If you’re prepping for a party, make them the night before. Pro tip: Label them so your kids don’t accidentally grab one.
Why You’ll Love These Hawaiian Jello shots with coconut rum
They’re effortless, crowd-pleasing, and taste like a vacation. The coconut rum adds a smooth kick without the harsh alcohol bite.
Plus, they’re gluten-free (for whatever that’s worth at a party). You can customize the toppings or even layer them with other Jello flavors. Basically, they’re the MVP of party desserts.
Common Mistakes to Avoid
- Using cold water instead of boiling: The Jello won’t dissolve properly, and you’ll get lumpy sadness.
- Over-pouring the rum: Too much alcohol prevents setting.
Stick to the recipe, champ.
- Skipping the coconut milk: This isn’t the time to go low-fat. The creaminess is non-negotiable.
- Not chilling long enough: Impatience leads to soup. Wait the full 2 hours.
Alternatives to Spice Things Up
Not a pineapple fan?
Swap it for orange Jello and add a splash of vanilla vodka for a Creamsicle vibe. For a layered look, alternate pineapple Jello with lime. Vegan?
Use agar-agar instead of gelatin and swap the rum for a coconut-flavored spirit. The possibilities are endless, unlike your tolerance for bad party snacks.

Hawaiian Jello Shots with Coconut Rum
Ingredients
- 1 box (3 oz) pineapple Jello
- 1 cup boiling water
- 1/2 cup coconut rum such as Malibu
- 1/2 cup coconut milk canned, full-fat
- whipped cream optional topping
- toasted coconut flakes optional topping
Instructions
- In a large bowl, combine pineapple Jello with boiling water. Stir until fully dissolved.
- Add coconut rum and coconut milk to the dissolved Jello. Stir well to combine.
- Carefully pour the mixture into shot glasses or plastic cups, filling each about 3/4 full.
- Refrigerate for at least 2 hours, or until fully set.
- Before serving, top with whipped cream and toasted coconut flakes if desired.
Notes
Nutrition
FAQs about Hawaiian Jello shots with coconut rum
Can I use a different type of rum?
Sure, but coconut rum gives the best flavor. Spiced rum might work, but it’ll taste like Christmas, not Hawaii.
How strong are these shots?
They’re about as strong as a lightweight after one cocktail.
Perfect for sipping, not for chugging.
Can I make these without alcohol?
Absolutely. Replace the rum with more coconut milk or pineapple juice. Kids (and designated drivers) will thank you.
Why did my Jello shots not set?
You probably added too much booze or didn’t chill them long enough.
Follow the recipe, and you’ll be golden.
Can I use fresh pineapple juice?
Nope. Fresh pineapple contains enzymes that prevent gelatin from setting. Stick to the boxed stuff.

Final Thoughts
Hawaiian Jello shots with coconut rum are the ultimate party trick—easy, delicious, and guaranteed to impress.
Whether you’re hosting a luau or just pretending it’s summer, these shots deliver. Now go forth and make your friends question why they ever bothered with store-bought desserts.
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