Add white chocolate chips and the cream to a microwave-safe dish and place in microwave. Heat on high for 40 seconds, stopping it and stirring well every 10 seconds until smooth. Remove from microwave and add the graham cracker crumbs and the coconut and mix well.

Push in inserts for the shot glass mold to shape the cups. Place pan in refrigerator and chill in pan for at least 1 hour.

After 1 hour you can remove from your cookie shot maker from the refrigerator. Grab the outside or bottom of each cup of a mold with your hand to warm it slightly. And gently but firmly twist the insert until one of candy cookie cups and the inner insert loosen up. Remove cup and insert. Once removed, carefully fill insert the insert with warm water.

Wait for 10-15 seconds, then gently twist and remove cup. Repeat with remaining cups, then refrigerate while you are preparing the pudding.

Add your white chocolate chips and heavy whipping cream to a microwave safe dish. Heat for 40 seconds mixing well every 10 seconds, or until smooth. Add the Rumchata into pudding mixture until your desired consistency is reached, adding more if needed for a thinner filling.

After the boozy pudding has cooled off remove the cookie shot cups from the refrigerator. Pour the pudding into the prepared cups, filling just about ¾ of the way. Place back into the fridge.

On a small baking sheet place your marshmallows standing them up on their end or flat side and top with the shredded coconut

Place the coconut topped marshmallows under a broiler for 1 ½ – 2 minutes or until beginning to brown.

Top each of your Rumchata pudding shots with a toasted marshmallow and serve.