Fill a small saucepan with two inches of water. Place a heat safe bowl larger than the pot on top of the saucepan. Bring the water to a slow simmer over medium-low heat.

Add the white chocolate chips and a few drops of the food coloring gel to the bowl and stir occasionally until completely melted.

Using a spoon, carefully fill the silicone shot glass mold.

Carefully bounce the mold on the counter to remove air bubbles. Using a rubber spatula dipped in warm water, level the chocolate. Place the mold in the refrigerator for 30 minutes or until the chocolate has hardened. Remove the shot glasses from the mold by pressing from the bottom of the mold. Push all the way through.

Melt 2 tablespoons of white chocolate in the microwave for 10 seconds. Dab a tiny bit of the melted chocolate onto the edible cup. Press the gummy bat into the melted chocolate to adhere.

Add the coconut vodka, pineapple juice, and coconut milk into a shaker filled with ice and shake.

Carefully pour into the edible shot glasses.

Top with whipped cream.

Add a straw and serve.