Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp
|1 c. Pina Colada mix||¼ c. water|
|2 tbsp crushed pineapple (drained)||1 tbsp + 1 tsp sweetened coconut flakes|
|3 tbsp + 1 tsp powdered sugar||1½ tsp corn starch|
|3 tsp cold water|
- Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan.
- Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.
- Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch.
- Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Coconut Shrimp.