✨ Pina Spark Shots

A luscious piña colada shot with a creamy coconut-pineapple base and a glittering foam topper — like a vacation in a glass, with sparkle!

🧪 Ingredients (Makes 6–8 shots)

Shot Base (Piña Colada Layer):

• 1/4 cup Pineapple Juice (chilled)

• 1/4 cup Coconut Cream (full-fat and cold)

• 1 oz White Rum (optional, for classic piña colada flavor)

• 1 tbsp Simple Syrup (adjust to taste)

• 1/2 tsp Vanilla Extract (for depth)

Glitter Foam Top:

• 1/4 cup Cold Coconut Milk (from a carton or can)

• 1 tbsp Aquafaba (liquid from canned chickpeas, for natural foam)

• 1/4 tsp Edible Glitter (gold, silver, or white shimmer)

• 1 tsp Powdered Sugar (optional, for sweetness)

Optional Garnish:

• Toasted coconut flakes

• Mini pineapple wedge

• Tiny umbrella or gold sugar rim

🧉 Instructions

1. Make the Shot Base:

• In a cocktail shaker, combine the pineapple juice, coconut cream, rum, simple syrup, and vanilla extract.

• Shake vigorously with ice for 15 seconds until cold and creamy.

• Strain into shot glasses, filling each about 3/4 full.

2. Whip the Glitter Foam:

• In a separate mixing bowl or milk frother, combine cold coconut milk, aquafaba, edible glitter, and powdered sugar.

• Whip using a handheld frother or immersion blender until light foam forms (about 30–60 seconds).

• Let the foam stabilize for 1 minute to thicken slightly.

3. Top the Shots:

• Carefully spoon the glittery foam over each shot.

• Optional: Sprinkle toasted coconut flakes or a pinch of extra shimmer on top for a glowing, sparkly finish.

🌟 Tips & Variations:

• Glow effect: Add a splash of tonic water to the base if you want the shot to glow under blacklight.

• Non-alcoholic version: Skip the rum and use more pineapple juice and a drop of coconut extract.

• Frozen version: Blend the base with crushed ice before pouring into the shot glasses, then add foam on top.