This wicked tongue pleaser can pull double duty for a celebratory, down-the-hatch toast and as a light, chilled dessert with a berry-licious kick.
Makes 10 shots
What you need:
1 cup water
1 cup canned coconut milk, low-fat preferred
3 tablespoons vegan gelatin
1 cup coconut-flavored rum
1/2 cup blueberry Schnapps or blueberry-flavored vodka
Blue food coloring (optional)
What you do:
- In a medium saucepan, combine water and coconut milk and bring to a boil. Add vegan gelatin and coconut milk and stir to dissolve. Stir in rum, blueberry schnapps, and food coloring until you reach the desired festive color.
- Divide mixture among 10 2-ounce cups. Refrigerate until gelatin has set. Serve cold.
Chef’s Tip: To transform this into a light, chilled dessert, drop blueberries into four 5-ounce cups filled with the above mixture, refrigerate, and serve cold with spoons.
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