Boil the water.
Pour the Jello and the Knox gelatin into a glass.
Slowly pour the gelatins into the boiling water while stirring.
If you add the gelatins too fast, they will clump, so be sure each little bit is dissolved before adding more.
When all the gelatin is dissolved, mix in the cream of coconut.
Allow the entire mixture to cool 20-40 minutes, to room temperature.
Add the Malibu rum.
Pour the entire mixture into a flat pan and put in the refrigerator to cool.

When the Jello has solidified, slice it into squares and EAT!!!

See the tips & tricks page for additional help making these shots.