Description
Blue Pineapple Bliss jello donuts are a vibrant, tropical treat made with coconut rum, pineapple juice, and Berry Blue gelatin. Shaped in playful donut molds and finished with a candy melt drizzle, they’re the perfect make-ahead party dessert for summer celebrations, beachy bachelorettes, or whenever you want to bring island vibes to the table.
Ingredients
Makes 6–8 jello donuts
1 cup coconut rum (like Malibu)
1 cup pineapple juice
1 box (3 oz) blue gelatin mix (Berry Blue or Island Pineapple flavor)
1 packet (1 tbsp) unflavored gelatin
½ cup boiling water
½ cup cold water
Optional: 1 tbsp sweetened condensed milk (for a creamy pastel hue)
White candy melts or icing (for drizzle)
Nonstick donut silicone mold
Instructions
Bloom the gelatin: In a mixing bowl, combine the blue gelatin mix and unflavored gelatin. Pour in ½ cup boiling water and stir until fully dissolved and smooth.
Add liquids: Stir in the pineapple juice, coconut rum, and cold water. For a creamier look and taste, mix in the sweetened condensed milk until fully blended.
Pour into molds: Lightly spray donut molds with nonstick spray. Carefully pour the mixture into each cavity, filling just below the rim.
Chill: Place molds on a tray and refrigerate for at least 4 hours, or until completely set.
Unmold and decorate: Gently release each jello donut from the mold. Melt white candy melts and drizzle over the top, or use icing if preferred.
Serve cold: Arrange on a chilled platter and keep refrigerated until ready to serve.
Notes
No donut mold? You can use any silicone mold you have on hand—mini bundts, stars, hearts—just adjust the serving size.
Make it a mocktail: Swap the coconut rum for coconut water or coconut milk for a non-alcoholic version.
Custom flavors: Try different juice combinations like mango or passionfruit for fun variations.
Setting tip: Chill overnight for best firmness and easiest unmolding.
Serving suggestion: Pair with tropical fruit skewers or coconut cupcakes for a full island-inspired dessert table.