The holiday season is in full swing! Time to start the cocktails flowing! These little babies are perfect to make ahead of time and can be eaten frozen or just cold from the fridge.
I didn’t do a coconut flavor I had bought the wrong one a while back so I used a cinnamon flavor and a vanilla pudding. This is an easy base to swap and use different flavors.
Coconut RumChata Pudding Shots
(Adapted from Daily Appetite)
1 cup milk
1 cup RumChata
1 (3.4 oz) box of coconut cream pudding
8 oz. whipped topping, thawed if frozen
Garnishes: toasted coconut and whipped cream
In a large mixing bowl whisk the milk and Rumchata together.
Whisk in the pudding mix.
Whisk in the whipped topping until smooth.
Pour into 2 oz plastic cups. Do not fill to the rim.
Snap on the lids and freeze for 1 hour.
Serve as is or garnish with toasted coconut and whipped cream.
