Layered Calypso Creme Cubes

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

1. 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. 2. 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. 3. 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.) 4. Just before serving, stir together coarse sugar and coconut; sprinkle over cubes and top each with a blackberry.

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