Layered Calypso Creme Cubes
Featuring Calypso Colada
Escape to the islands with these jelly shots made with a cool and creamy coconut base, topped with Seagram's Escapes Calypso Colada!
Prep Time: 25 minutes • Cook time - 5 minutes • Total time - 30 minutes + 10 hours chilling time • Makes - 24 squares
2 bottles (11.2 fl. oz. each) Seagram’s Escapes Calypso Colada
2 tbsp sugar
1 envelope (7 g) unflavored gelatin
1 can (14 oz) coconut milk
3 pkg (3 oz each) berry blue gelatin dessert crystals
2 tbsp coarse sugar
2 tbsp unsweetened shredded coconut
24 fresh blackberries
Combine sugar and gelatin in small heatproof bowl. Pour 1/2 cup boiling water over mixture; stir constantly until granules are completely dissolved.
Stir in coconut milk until well combined. Pour into 8 inch square cake pan. Chill for 4 hours or until set.
Place gelatin dessert crystals in medium heatproof bowl. Pour 1 cup boiling water over crystals; stir for 2 minutes or until dissolved. Stir in Seagram’s Escapes Calypso Colada. Let stand for 10 minutes.
Slowly pour blue mixture over set coconut mixture. Chill for 4 to 6 hours or until firm. Run a thin knife around the inside of cake pan to separate jelly from sides. Carefully invert onto parchment paper; tap pan gently to release jelly. Use a large sharp knife to cut into 24 cubes. Invert cubes onto serving platter. (Can be made to this point up to 1 day in advance. Store covered in refrigerator.)
Just before serving, stir together coarse sugar and coconut; sprinkle over cubes and top each with a blackberry.
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