|Nutritional Guidelines (per serving)|
|Servings: 80 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There have been many creative molds devised for these jiggling shooters, but this is a favorite because they use a natural mold. For this recipe, we can thank Cointreau mixologist Kyle Ford.
Creating these fun treats is not as difficult as it may seem, simply follow the steps carefully and be patient, allowing the gelatin layers to set properly.
Also, be aware that Cointreau is not a low-alcohol liqueur—it is 80 proof, after all—so these are not going to be as delicate as they may seem. One other note: don't waste the orange pulp when hollowing the peels. Instead, throw them in the juicer, muddle them for cocktails, or enjoy a fresh fruit snack.
If you like, you can also build the gelatin layers in shot glasses.
Gather the ingredients.
Cut the oranges in half and hollow them out.
Make the Orange Layer
Boil one cup of water and stir in the orange jello.
Once dissolved, remove from heat and add 1 cup of Cointreau.
Pour the mixture into the orange peels, filling each halfway.
Refrigerate for 2 to 3 hours, or until firm.
Make the White Layer
Add 1/2 cup of water, 1/2 cup coconut milk, gelatin, and sugar to a saucepan.
Over medium heat, stir until the gelatin and sugar are dissolved.
Remove from heat and stir in 1/2 cup Cointreau.
Pour mixture on top of orange jello layer and refrigerate overnight.
With a sharp knife, cut the orange halves in eighths.
Recipe Courtesy: Cointreau Master Mixologist, Kyle Ford