Red Lobster Pina Colada Dipping Sauce (for shrimp)
- 1 cup piña colada mix (preferably Major Peters)
- 5 Tbsp water
- 2 Tbsp drained crushed pineapple
- 4 tsp sweetened flaked coconut
- 3 Tbsp plus 1 teaspoon confectioners’ sugar
- 1 1/2 tsp cornstarch
Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently.
Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together; add to sauce and blend well.
Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.Makes 4 Source:
Submitted by: Recipe Group Member
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