Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, red, white & blue jello shots. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Red, White & Blue Jello Shots is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Red, White & Blue Jello Shots is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have red, white & blue jello shots using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Red, White & Blue Jello Shots:

1. Prepare package Blue Jello
2. Prepare package Red Jello
3. Take coconut milk, canned
4. Take Knox gelatin
5. Take alcohol of choice
6. Get water
7. Take sugar

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Steps to make Red, White & Blue Jello Shots:

1. Set up shot cups on a baking sheet for easy transport to the fridge.
2. Red layer: Add 1 cup boiling water to red jello and stir to dissolve completely. Add 1 cup alcohol or amount you want with water to make one cup. I used strawberry jello with creme de banana. Pour evenly into cups and place in fridge to firm up.
3. White layer: Add 1 cup water and 1 cup coconut milk to a saucepan and sprinkle 2 pigs of gelatin over top. Turn on heat to low and stir until gelatin is fully dissolved. Add sugar and continue stirring until dissolved. Remove from heat allow to cool several minutes and add alcohol. Let cool almost completely. I used coconut rum.
4. Carefully add white layer to red layer. If it's too hot it will melt the red layer so add carefully. Transfer back to fridge and let set.
5. Blue layer: Same as red layer, 1 cup boiling water, stir to dissolve add alcohol and allow to cool. I used blue raspberry jello with 1/2 cup black raspberry liqueur and the rest water to make 1 cup. Add to top layer and back to fridge to firm up. .

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