Pina Colada Dessert Shots are easy and fun summer treats. Made with pineapple, coconut, and coconut rum, these dessert shots are creamy and delicious with a tropical vibe! These dessert shots are perfect for summer parties!
Equipment
Electric hand mixer
28 2 ounce plastic cups with lids
Ingredients
Pina Colada Dessert Shots
3.4ozinstant vanilla pudding mix
1cupmilk
½cupcoconut rum
1 ½cupsheavy cream
1cupdrained crushed pineapple
¾cupshredded sweetened coconut
Garnish
¼cupshredded sweetened coconuttoasted (see: tips)
28mini pineapple slices
14maraschino cherriesdrained and halved
Instructions
In a large mixing bowl, whisk together instant vanilla pudding mix, milk, and coconut rum until combined. Chill for 5 minutes.
Pour heavy whipping cream into the pudding and whip on medium-high speed with an electric hand mixer until thickened.
Fold in drained canned pineapple and shredded sweetened coconut until well dispersed throughout the pudding mixture.
Fill a piping bag with the pina colada mixture. Pipe the pina colada mixture into 28 2-ounce plastic cups about ¾ full.
Top the pina colada cups with toasted coconut, a thin pineapple slice, and a maraschino cherry.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
Pina colada dessert shots can be made ahead of time and refrigerated for 3 to 4 days. Serve cold. The cups can be left at room temperature for about 30 minutes. Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.