click the stars to rate!
Pina Colada Dessert Shots
Yield: 28 2-ounce cups
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
- 28 2 ounce plastic cups with lids
Ingredients
Pina Colada Dessert Shots
- 3.4 oz (96 g) instant vanilla pudding mix
- 1 cup (244 g) milk
- ½ cup (120 g) coconut rum
- 1 ½ cups (357 g) heavy cream
- 1 cup (237 g) drained crushed pineapple
- ¾ cup (68 g) shredded sweetened coconut
Garnish
- ¼ cup (23 g) shredded sweetened coconut toasted (see: tips)
- 28 (28) mini pineapple slices
- 14 (14) maraschino cherries drained 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.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!