Step 1

Place 1 cup of pineapple juice and 1/2 cup water in a small pot and heat over medium-high heat. Heat until just below boiling and lower heat. Add 1/4 cup sugar and stir until dissolved. Remove from heat.

Step 2

While the other liquids are heating, place the coconut milk in a mixing bowl and add 3 packs of dry gelatin mix. Allow to bloom 2-3 minutes and then whisk until mixed.

Step 3

Add the hot liquid into the gelatin mix, whisking briskly until all of the gelatin has completely dissolved (around 2-3 minutes).

Step 4

Stir the coconut rum into the gelatin mix. Taste a small amount and add more sugar if desired.)

Step 5

Remove 1/4 + 1/8 cup of gelatin mix and add into the black food coloring, stirring until combined. Adjust color if necessary.

Step 6

Add one tbsp of black jello shot mixture into each of the six oiled jello eyeball molds. Add more or less to even our and make larger or smaller black "pupils". Pop any bubbles.

Step 7

Place the jello molds in the fridge to cool for around 30 minutes to 1 hour, until black gelatin is firmly set.

Step 8

While the black gelatin mixture is cooling you can also place the white mixture into the fridge to cool faster. This is a bit of a Goldilocks situation -- you need the white to be cool enough that it does not melt the black when you add it, but not so cool that the two colors don't stick together.

Step 9

Once the black pupils are set and the white is cool but not cold, add the white mixture evenly into all jello molds until completely filled. Close gently with the lid - the liquid will be displace upwards and out the tiny hole on top.

Step 10

Chill 3-4 hours or until fully set; serve chilled.