Freaky Halloween Eyeball Jello Double Shots Recipe

Directions

1. In a small saucepan, combine 1 cup of pineapple juice and 1/2 cup of water. Warm over medium-high heat until it's almost boiling, then reduce the heat. Stir in 1/4 cup of sugar until completely dissolved, then remove the pan from the heat.
2. While the juice mixture heats, pour one 13.5 oz can of coconut milk into a mixing bowl. Sprinkle all 3 packages of unflavored gelatin over the surface and let it sit for 2-3 minutes to bloom. After that, whisk until the gelatin is well incorporated.
3. Slowly pour the hot pineapple juice mixture into the coconut milk and gelatin, whisking vigorously for about 2-3 minutes until all the gelatin has fully dissolved.
4. Stir 1 cup of coconut rum into the gelatin mixture. Taste a small amount and mix in additional sugar if you prefer it sweeter.
5. Remove 1/4 cup plus 1/8 cup (3/8 cup total) of the gelatin mixture and put it in a separate bowl. Add black food coloring and stir until the color is uniform, adjusting the amount of coloring to achieve your desired shade.
6. Lightly oil six jello eyeball molds. Spoon about 1 tablespoon of the black gelatin mixture into each mold to form the pupils. Adjust the amount to make larger or smaller pupils. Pop any surface bubbles with a toothpick.
7. Place the filled molds in the refrigerator and let the black gelatin set for 30 minutes to 1 hour, until it is firm.
8. While the black sets, you can also put the remaining white gelatin mixture in the fridge to cool. The goal is to cool it enough so it doesn't melt the black when poured on top, but not so much that the layers separate.
9. Once the black pupils are fully set and the white mixture is cool but still liquid, carefully spoon the white mixture into each mold until completely filled. Gently close each mold with its lid—the excess liquid will push up through the tiny hole on top.
10. Chill the molds in the refrigerator for 3 to 4 hours, or until the jello is fully set. Serve cold.