Miami Granny Deviled Eggs: Miami Vice Jello Shots

•  Egg Whites
• 8 ozcoconut cream and coconut milk mix
• 6 ozcoconut rum
• 2 tspagar agar
•  _______________________
•  Piña Colada Egg Yolk Filling
• 1 cuppowdered sugar
• 1 cupheavy cream
• 1/2 tsppineapple flavoring
•  yellow food coloring (about 5 drops til light orange/yellow)
•  _______________________
•  Strawberry Daiquiri Purée
• 2 cupsstrawberries
• 3 ozfresh lime juice
• 2 ozoverproof rum
• 1 cupsugar
• 1 tbspguar gum

Preparation

1. 1.

   Egg WhitesAdd 1 can of Coco López cream of coconut and 1 can of coconut milk to a blender and blend to remove chunks. (The coconut mix will keep for 7 days in the refrigerator.) Add 8 oz. of this coconut mixture to a saucepan and heat until it bubbles. Then add agar agar and whisk until combined and remove from heat. Pour the mixture and the coconut rum into a blender and blend on low for 1 minute. Pour into candy making egg molds and let it set overnight. (This can be done at room temperature, while refrigerating will speed up the process.) Use the measuring teaspoon to carefully create a cavity in the egg white for filling. Piña Colada Egg Yolk FillingAdd all to a blender and blend until combined. Add the mixture to a piping bag. Strawberry Daiquiri PuréeAdd all the ingredients to a blender and blend. Store in a squeeze bottle for serving. Will keep in the refrigerator for 5 days. Assembling the EggsPlace Egg Whites on a serving tray. Gently squeeze Strawberry Daiquiri Purée into cavity (approximately 1 tsp.). Add Piña Colada Egg Yolks over the top of Strawberry Daiquiri. Top with lime zest.