The Flurry: a Coconut Jell-O Shot

Introduction: The Flurry: a Coconut Jell-O Shot

Living in central Texas, I have resigned myself to winters without any (remarkable) snow, and occasionally I pine for Rochester, NY where I attended college.

As strange as it might sound, there is someone who actually misses Rochester, its furious winters, and the natives who have adapted.  I remember one kid who would go around campus in the middle of January wearing flip-flops, shorts, a t-shirt, and gloves, and I always wanted to ask him about the gloves and the rest of his attire.  Unfortunately, I felt strange racing across the quad and drilling him with questions, so now I can only wonder if he wore gloves in the summer or if he was training for some sort of winter sport or if he wore thinner gloves during the summer.  Wherever he is now, I hope he's doing well and staying warm.

Inspired by the mountains of snow I've wrangled, the slippery steps on which I managed to stay upright, and the poorly snow plowed parking lots of RIT where you dared not leave your car when heavy snow was predicted, I'd like to present The Flurry.  Besides the coconut, what I love about this shooter is how it replicates a snowstorm from the piles of snow to the low visibility.

Step 1: Ingredients

  • ¼ cup Sweetened Coconut Cream (the stuff you use for homemade piña coladas)
  • 3 tbsp Sugar
  • 2 Packs of Knox Gelatin
  • White Round Sprinkles (or coconut flakes)
  • 1 cup Coconut Rum
  • Water

  • 8 (2 oz) Shooter Glasses
  • 1 Tablespoon
  • 2 Forks
  • 1 Cup Measuring Cup
  • 2 Cup Measuring Cup

Step 2: Opaque Layer

Heat ¼ cup sweetened coconut milk to boiling and mix ½ pack of Knox gelatin until absorbed.

Note:  I did this in the microwave and had to reheat it a couple more times to get the gelatin to fully absorb.

Note:  I eyeballed the half pack.

Allow to cool below 173F and add ¼ cup of coconut rum.

Distribute evenly amongst the 8 shooter glasses.

Refrigerate for 30-45 minutes or until set.

Step 3: Clear Layer Prep

While the opaque layer cools in the fridge, add 3 tbsp sugar to measuring cup and fill with water to the ¾ cup mark.

Microwave until boiling and mix in 1½ packs of Knox gelatin.

Set aside to cool.

Step 4: Final Build

Add some white sprinkles (or coconut flakes) to the glasses.

Add ¾ cup of coconut rum to the clear gelatin mixture.

Note:  If the clear gelatin mixture has cooled too much, microwave a little bit.

Carefully pour the clear mixture into each shooter glass until full.

Refrigerate for 1-2 hours or until set.

Serve and enjoy!

If you have leftover sweetened coconut cream, check out my Almond Joy Martini for more drink ideas.
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    9 Discussions


    6 years ago on Step 4

    Very pretty! Do you eat it with a spoon?


    Reply 6 years ago on Step 4

    Thanks! You can use a spoon or run your finger between the jello and the glass. :)


    6 years ago

    I want them in my belly!


    6 years ago

    oh boy....can't wait to try this...


    6 years ago

    Sounds lovely


    Reply 6 years ago on Introduction

    Thanks! They were a hit at the party I went to last night!