Pina Colada alcoholic jelly

Ingredients:

• 4 packets of 85g dry pineapple jelly mix
• 1.5 cups cold coconut milk
• 1.5 cups cold spiced rum
• Green food coloring to tint the jelly
• Special equipment: small pineapple shaped cookie cutter

Preparation:

1. Place the jelly mixture in a medium bowl. Stir in 2 cups of boiling water until the gelatin is completely dissolved. Cool the mixture to room temperature, then stir in the coconut milk and rum. Pour the mixture into a 22x32cm baking dish. The coconut milk solids will rise to the top and form a crust. Refrigerate overnight.
2. Submerge the jelly mold in warm (not hot) water for 15 seconds to loosen the jelly. Using a pineapple-shaped cookie cutter, cut out shapes from the jelly. Carefully remove them from the mold and place them on a plate or baking sheet.
3. Mix 3-4 drops of green food coloring with about 1 tablespoon of water. Dip a piece of paper towel in the coloring and gently pat the leaves of the pineapple shapes until they're light green. Refrigerate the jelly again to allow the coloring to dry, about 30 minutes; serve.