Question ID: 1000-11517-1-2-3-4
Recipe Description
Ingredients99 Bananas (1/3 Cup) Kahlua (1/2 Cup) Unsweetened Coconut Milk (1/4 Cup) Cold or room temperature Water (1/4 Cup) Knox Unflavored Gelatin (2 packets) Hot Water (2 Cups) (Optional) Sweetened coconut flakes (1/4 Cup, Lightly Toasted)ToolsLiquid Measuring Cup (Size: 1-Cup) Liquid Measuring Cup (Size: 4-Cups) Shot Glasses or jello shot cups Large Stirring Spoon A refrigerator for cooling(Optional) A small pan or toaster oven for toasting coconut flakes.Serving SizeMakes 14 Jello Shots
Pour your Kahlua, 99 Bananas, Coconut Milk, and Cold/Room temperature Water into a large bowl. Make sure you stir it well so that the coconut milk mixes nicely with the other ingredients. Now place it in a freezer until it's chilled. (Tip: If you're not sure if the mixture is chilled enough, touch the side of the bowl. If it feels freezing cold, then the mixture is, too!)
Pour the contents of 2 Knox Unflavored gelatin envelopes into a large measuring up then boil 2 cups of hot water and pour it into the measuring cup with the gelatin powder. Now stir it all together making sure to remove all the lumpy-bits. Take your chilled alcohol mix out of the freezer and pour it into the hot gelatin mix. Stir thoroughly!Once you've finished mixing all of your liquids start pouring it into our shot glasses or jello shot cups right away and then stick them in your refrigerator immediately! You'll need to let these guys sit in there for about 2-3 hours before they turn into jello.(Tip: DO NOT PUT YOUR SHOTS IN THE FREEZER! Doing so can be a time saver if you have done it before and know how long to keep them in there, but if you leave them in too long they'll be ruined. Just plan ahead and allow 2-3 hours for them to set properly in a fridge.)
Stove Top MethodTake your sweetened coconut shreds and place them in a small pan. Place your pan on a burner at medium-low heat. Stir or toss your coconut shreds frequently so that there is an equal amount of golden brown and white color to them. Once you have about half of them looking golden brown and delicious, place them in a bowl to cool them off.Toaster Oven MethodPlace your sweetened coconut shreds on a toaster oven sized baking pan and place them in your toaster oven. Set it to toast and keep a watchful eye on it. This method is faster than the stove top, but can also lead to burnt coconut shreds very quickly if done neglectfully.(Tip: An easy way to tell that it is time to stir or toss your shreds is if you see a little wisp of smoke rising out of the pan.)(Tip: If you don't know what I mean by "tossing" your shreds, it's that fancy trick that chefs do when they grab the handle of the pan and flip the ingredients around by shaking the pan.)
After about 2-3 hours, take your jello shots out of the fridge. They should have a nice firm, but jiggly consistency by now. Sprinkle a little bit of lightly toasted coconut shreds on top of each shot and enjoy!
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
Preparing Your Ingredients & Mixing 'em Together!
Making Your Gelatin & Cooling Your Jello
____________
The Fun Step
Choices:
(A) Coconut Kinako Dango
(B) Toasting Your Coconut Shreds
(C) Make the Buttercream
(D) Add the Decorations
(B) Toasting Your Coconut Shreds