We’re big pina colada fans in our family so I thought I’d create a lovely dessert recipe using similar ingredients. These are perfect for a bbq and have a real holiday vibe about them.
So full of pineapple, coconut and rum flavour. I don’t skimp on the rum so definitely not one for the drivers!
When the sun starts to shine, kick your flip flops off and relax on your sun lounger and enjoy. Apologies for the omission of the blow up flamingo, I couldn’t fit it in the shot! String bikini optional!
Makes 1 pint of jelly or 12 shot glasses full
60ml measure of Bacardi white rum
8 tablespoons warm water
1 sachet of powdered gelatine (12g) I used Dr Oetker
2 tablespoons creamed coconut
100ml double cream
Top up with pineapple juice to make a pint ( approx 350ml used)
Start by measuring 8 tablespoons warm water into a measuring jug. Add your powdered gelatine. Must add the gelatine to water and not the other way round. Stir to combine.
Now add your Bacardi white rum and the 2 tablespoons creamed coconut. I used mine straight from the fridge and grated shavings of it in with a knife. Keep stirring so this melts into the liquid.
Add your double cream and then top up with pineapple juice to make a pint, stirring all the time.
Pour into your glasses. This recipe fits perfectly into 12 shot glasses. Transfer to the fridge to set for a few hours.
Serve nice and chilled straight from the fridge.