Tropical Pina Colada Shot Recipe

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Feeling tropical? This tropical Pina Colada shot recipe is the ultimate coconut, pineapple, and rum infused shot that’s perfect for you! So good you’ll hardly believe you’re doing shots and not sipping a cocktail.

Make a Tropical Pina Colada Shot at Home

Packed full of tropical rum, coconut rum, pineapple schnapps, this drink is sure to make you feel all warm and fuzzy on the inside while making you dream of being on a tropical island! Not to mention this shot is rimmed with toasted coconut!

Basically a dessert in a shot glass. Check out our fill ingredient and instructions for our tropical Pina colada shot recipe below.

Non-Alcoholic Pina Colada Shots

To create non-alcoholic pina colada shots omit all alcohol. For replacing your tropical pineapple schnapps add ½ oz of pineapple juice instead (you can use store bought or blend up your pineapple).

For your coconut rum add 1 oz of coconut water (you can also use coconut milk if you wish to make it creamy), lastly for tropical punch rum add another oz of tropical punch. This will create a delicious fruity shot everyone can enjoy!

How to Toast Coconut for Cocktails

Our recipe calls for toasted coconut on the rim of your glass, you can have a few options on how to make this.

Buy it

The first one, which is the easiest, is simply to buy toasted coconut. Usually found in baking sections.

If you can’t locate any or happen to have regular shredded coconut on hand don’t worry we have some ways to toast it up.

Stovetop

First you can toast up your shredded coconut on your stovetop.

1. Place your coconut on a large skillet and cook over medium to low for approximately 3 to 6 minutes.
2. Ensure you stir it continuously as coconut can burn easily.
3. Once your coconut is golden brown it’s ready!
4. Remove from the pan and let cool.

Microwave

Another option is toasting your coconut in the microwave!

1. Spread your coconut on the bottom of a large microwave safe container.
2. Microwave for 4 to 5 minutes, stop and stir it every minute until coconut begins to brown.

Oven

Lastly you can toast your coconut in the oven.

1. Spread your coconut in a single layer on a large baking sheet that has parchment paper on it.
2. Bake on 350 degrees for 8 to 10 minutes and check on it every few minutes and turn your coconut over.
3. Once it’s golden brown, remove from the oven.

You can also use fresh coconut if you really feel fancy. Shred your coconut and use the same steps above, keeping in mind fresh coconut is wet and will cook faster so ensure you lower your timers.

Ingredients

• 1 oz of Coconut Rum
• 1 oz of Captain Morgan Tropical Punch Rum
• ½ oz of Dekuyper Schnapps Tropical Pineapple
• 1 oz of Tropical Punch
• Splash of Grenadine
• Optional Garnish: Toasted Coconut for rim and Pineapple wedge

Instructions

1. Rim the edge of shot glasses with toasted coconut and set aside.
2. In an ice filled cocktail shaker add the coconut rum, tropical punch rum, and pineapple schnapps, tropical punch, and grenadine.
3. Shake to combine 
4. Strain mix into shot glasses. 
5. Enjoy!