Delicious & Easy

Boozy Piña Colada Jiggly Sundaes

Links included in this recipe are not affiliated. Contains alcohol. Recipe for 21+ only. Please consume alcohol responsibly.

Treat mom to a delicious and pretty dessert this Mother’s Day. Use your ingenuity to make each goblet a bit different and add a few edible flowers for presentation.

This recipe layers different flavors and fruit in glass goblets, which is then chilled for 4 hours or overnight. A mix of Agar and flavored gelatin mixes keeps the final jelly keeps the dessert from weeping and adds a different thickness to each layer.

Thanks to Ken Albala's new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts (University of Illinois Press, 2023), I’ve been experimenting with boozy gelatins like this layered Pina Colada Jelly served with Pocky cookie straws.

Cooking with gelatin means there's room to be creative.

Read about Albala's book here:

Jiggly Shots Poised to Make a Comeback

Ingredients for

Boozy Piña Colada Jiggly Sundaes

½ cup of each fresh fruit cut into ½ inch size: pineapple, mango, and canned lychee

2 cups Malibu Coconut Rum*, separated

1 13.5-ounce can coconut milk**, separated 

½ cup sugar

2 4.5-ounce packets of agar powder (necessary if using citrus or pineapple.)

2 4.35-ounce box coconut gelatin

Optional garnish: Luxardo cherries, red azuki beans, and edible flowers 

Six sundae goblets, whipped cream, Pocky-style matcha cookies (straws) for serving


*or better yet, Cutwater Tiki Holiday Spirit if you have it

**not cream or coconut water


Instructions for

Boozy Piña Colada Jiggly Sundaes

Cut the fruit pieces and set aside.

Measure 1 cup of clear rum and set aside.

Mix 1 cup of coconut milk and 1 cup of rum and set aside.

Follow the box directions and prepare each gelatin separately: 

  • Make the coconut gelatin according to box instructions
  • Make the clear agar according to box instructions

Cook the coconut gelatin and agar until the liquid runs smooth on a metal spoon and no agar specks are visible. Keeping the coconut gelatin and agar jelly separate, stir the coconut milk and rum mixture in with the coconut gelatin, and stir in one cup of rum with the agar jelly.

Once the liquids are ready move quickly to assemble.

Assemble the six sundae glasses, arranging fruit in the bottom and pour the clear agar jelly and rum over it just to cover, and chill for several minutes.

Keep the liquids on very low heat while gelatin layers cool.

Once the first layer gives slightly to the touch without being too sticky, add the coconut rum gelatin to the second layer and repeat the chilling steps. Continue this process to the top of each sundae glass, alternating between the agar jelly, coconut rum gelatin, and fruits.

Chill for 4 hours or overnight.

When ready to serve, garnish with whipped cream, top with a cherry, cookie straw, or other preferred additional garnishes, and enjoy these boozy sundaes while they’re still cool.

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