Ingredients

How to make it

  • Mix Pina Colada, water, crush pineapple, coconut, and powder 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 corn starch and 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.

Reviews & Comments 6

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    " It was excellent "
    sandygalesmith ate it and said...
    I just added this recipe to the Kitchen Klones. This looks good.I give you 5 forks.
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    " It was excellent "
    hungrybear ate it and said...
    Have to try this
    we don't have a Red Lobster in town
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    " It was excellent "
    goodeat ate it and said...
    Thanks for finding this!! love their dips! five forks!
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    " It was excellent "
    pinkpasta ate it and said...
    Love it! 5 Forks...
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    " It was excellent "
    peetabear ate it and said...
    Great post..sounds like it would be good with chicken nuggets...five forks
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  • lovebreezy 5 years ago
    Had this for the first time the other day and fell in love. Thinking about what other dishes it would go with besides the coconut-shrimp. Thanks.
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