Yield: 24 jello shots
1 cup Bacardi Torched Cherry Rum
1 3 ounce box cherry jello
1/2 cup coconut milk
4 tablespoons sugar
1 packet Knox Gelatin
24 cherries with stems
Either a heart shaped candy mold, or a mini muffin pan + a heart shaped cookie cutter
To make the white layer, pour 1/2 a cup water and 1/2 cup coconut milk into a sauce pan. Sprinkle 1 packet of Knox gelatin on top. Turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved, then add 1/2 cup of the rum.
Next, lightly grease the pan you are using with baking spray. I used a heart shaped candy mold I found at Target, which made perfect bite sized jello shots. Or, you can use a mini muffin pan and a mini heart cutter to do this. Either way, fill pan halfway with coconut jello and rum mixture.
Prepare cherries by drying them and slicing off the bottoms so they sit flat on the coconut layer. Place cherries directly in center of the tins, then place white layer in fridge for 1 hour to set.
Now, add cherry jello packet to 1 cup boiling water in a small sauce pan. When dissolved allow to cool and then add 1/2 cup rum. Carefully pour cherry jello mixture into the cupcake pan on top of coconut jello so that the top of the cherry is visible.
Refrigerate at least 4 hours, or overnight. When ready to unmold, use a knife to rim the exterior, then remove from pan, and if using cookie cutter, cut out heart shape. Serve to delighted guests! Enjoy!