Halloween Piña Colada

Instructions

1. 1

   Thaw the raspberries and blend them.

2. 2

   Keep refrigerated.

3. 3

   Soak the gelatin sheets in a bowl of cold water, then squeeze out excess liquid.

4. 4

   Melt the chocolate, then add the coconut milk, sugar, and 7 gelatin sheets.

5. 5

   Microwave the remaining gelatin sheets for 4 to 5 seconds, then mix them into the raspberry purée.

6. 6

   Chill in the freezer for at least 1 hour and 30 minutes.

7. 7

   Unmold the purée and carefully slice it into pieces about 2mm thick.

8. 8

   Peel the kiwi and also cut it into slices about 2mm thick.

9. 9

   Using a straw, make a small hole in the center of each raspberry and kiwi slice.

10. 10

    In a pop-cake mold, place a slice of raspberry or kiwi at the bottom.

11. 11

    Fill the hole with a small round piece of licorice.

12. 12

    Pour the white chocolate-coconut mixture over it.

13. 13

    Chill in the freezer for at least 2 hours.

14. 14

    Meanwhile, mix the rum with pineapple juice, strawberry syrup, and ice cubes.

15. 15

    Remove the eyes from the pop-cake mold and drop them into the cocktail.