These mojito jello shots with fresh raspberries and coconut rum are refreshing, tasty, and fun. They’re perfect for summer pool parties, trips to the beach, or anytime you want a playful cocktail! If you love mojitos, also try our mint mojito and strawberry basil mojito !
If you’re looking for a fun and refreshing snack or cocktail, this mojito Jell-O shots recipe is it. The sweet and tart raspberry and the coconut rum will make you feel like you’re sitting 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.
What do mojito jello shots taste like? Are they sweet?
These jello shots are a wonderful balance of sweet and tart. They feel like Jello when you eat them, but taste like a coconut mojito. If you’ve never had a mojito cocktail, it’s similar to a margarita, only it’s lighter and made with rum and mint.
Mojito jello shots ingredients notes
- Malibu – this is a widely available brand of coconut rum, but you can substitute it for another coconut rum. If coconut is not your thing, use white rum instead. Dark rum tastes nice, but darkens the jello shots so they’re not as bright and pretty. Tequila or vodka are nice substitutes, too.
- Raspberries – you can use either fresh or frozen. You’ll puree them in your blender then strain them to remove the seeds.
- Gelatin – this is what makes the jello shots jelly-like. Many supermarkets carry it in the baking aisle.
You may be thinking about adding lime or lemon juice – my recipe tasters and I found that the raspberry puree adds just the right amount of tart flavor. But if you’d like them a bit more sour, add 2 tablespoons of lemon or lime juice.
How to make mojito jello shots
It’s surprisingly easy to make this mojito jello shots recipe!
- Start by pureeing the raspberries in your blender. Once they’re pureed, strain them to remove all of the seeds.
- Now mix the raspberry puree with the rum in a medium bowl.
- The next step is to dissolve the sugar and gelatin in water. You’ll do this in a pot over low heat.
- Once the sugar and gelatin have dissolved into the water, pour the mixture into the bowl with the rum and mix well. Now find a dish that is approximately 8 inches x 8 inches and has a flat bottom. (The exact size will depend on how thick you want your jello shots to be.) Pour it into the dish and place it in the fridge to let the shots set.
- Once the Jell-O shots are set, cut them into shapes using a cookie cutter and garnish with coconut, raspberries, and mint leaves.
Storage
I find that the flavor of these mojito jello shots is best within 2-3 days of making them. However, they can be stored safely in your refrigerator for up to a week.
Mojito Jello Shots Recipe
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Ingredients
- ▢ ¾ cup raspberries (fresh or frozen and thawed )
- ▢ ¾ cup Malibu (or other coconut flavoured rum)
- ▢ ¼ cup water
- ▢ ¼ cup granulated sugar
- ▢ 5 teaspoons unflavored gelatin
- ▢ Mint leaves, shredded coconut and raspberries, to garnish
Instructions
- Put the raspberries into your blender and blend on high speed until pureed. Strain the raspberries through a fine-mesh sieve to remove the seeds. ¾ cup raspberries
- In a medium-sized bowl, mix the raspberry puree and rum. ¾ cup Malibu
- Add the water and sugar to a small pot over low heat. Once the sugar dissolves, add the gelatin and stir until it dissolves. ¼ cup water, 5 teaspoons unflavored gelatin, ¼ cup granulated sugar
- Pour the gelatin water into the rum and raspberry mixture and mix well. Pour it into a small, shallow pan and then put the pan into your fridge for several hours, until the shots set.
- Cut it into squares or circles using a cookie cutter and garnish with shredded coconut and either a mint leaf or a raspberry Mint leaves, shredded coconut and raspberries, to garnish
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Mojito Jello Shots Recipe
Ingredients
- ¾ cup raspberries , fresh or frozen and thawed
- ¾ cup Malibu , or other coconut flavoured rum
- ¼ cup water
- ¼ cup granulated sugar
- 5 teaspoons unflavored gelatin
- Mint leaves, shredded coconut and raspberries, to garnish
Instructions
- Put the raspberries into your blender and blend on high speed until pureed. Strain the raspberries through a fine-mesh sieve to remove the seeds. ¾ cup raspberries
- In a medium-sized bowl, mix the raspberry puree and rum. ¾ cup Malibu
- Add the water and sugar to a small pot over low heat. Once the sugar dissolves, add the gelatin and stir until it dissolves. ¼ cup water, 5 teaspoons unflavored gelatin, ¼ cup granulated sugar
- Pour the gelatin water into the rum and raspberry mixture and mix well. Pour it into a small, shallow pan and then put the pan into your fridge for several hours, until the shots set.
- Cut it into squares or circles using a cookie cutter and garnish with shredded coconut and either a mint leaf or a raspberry Mint leaves, shredded coconut and raspberries, to garnish
