Easter Egg Jello Shots
These bright and playful Easter Egg Jello Shots double up as a cocktail and a boozy dessert for Easter!
Ingredients
- 1/2 cup vanilla vodka
- 1/4 cup Cointreau or triple sec
- 1/2 cup coconut milk
- 3 0.25 oz pks gelatin
- 1 1/4 cup Simply Strawberry Juice
- 1 tsp pink edible glitter
- Coconut oil spray
- Whipped cream or whipped topping
- Optional toppings: sprinkles edible flowers, mint
Special Tools
- 2 silicone egg molds
Instructions
- Bring strawberry juice to boil. In the meantime, add vanilla vodka, Cointreau and coconut milk to a mixing bowl. Sprinkle gelatin over mixture and let sit for 1 minute to soften.
- Add hot strawberry juice and pink edible glitter to the bowl. Stir until the gelatin is completely dissolved.
- Generously grease the silicone egg molds with coconut oil. Place the molds on a plate or board so they’re easy to transfer. Fill the molds with the gelatin mixture. Refrigerate for 3-4 hours or until firm.
- When ready to serve, carefully remove the jello shots from the molds. You may need to run a paring knife around the edges if they are sticking. Place on a serving plate. Top each egg with a dollop of whipped cream or whipped topping (whipped topping will hold for longer). If desired, top with sprinkles, edible flowers and mint sprigs.
Notes
- Prepare the jello shots up to 2 days in advance and keep refrigerated until ready to serve. Remove from mold right before serving.
- Stir gelatin thoroughly after adding hot liquid so the texture stays smooth.
- Remove from molds carefully to avoid breaking them. You may need to loosen the edges with a knife.
