Keep dessert lite this summer. And jiggly. And potent. These Jell-O dessert bowls serve up lots of flavor and look as good as they taste presented in coconut bowls and adorned with edible flowers.
2 ounces Jell-O powder (any flavor)
2 ounces boiling water
2 ounces coconut rum (or spirit of your choice)
Directions : Drop the coconut on the precut seam so that it breaks in half evenly. Measure the Jell-O powder into a measuring pitcher, then add the rum and the boiling water. Stir well and allow the mixture to cool slightly before pouring into the coconut cups. We used tiny glass measuring bowls to balance the cups in the fridge, but you can also use a ball of tin foil to keep the coconut upright. Refrigerate for about two hours or until firm.