Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp
Ingredients
| 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 |
Directions
- 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.
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