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 1

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    " It was excellent "
    mystic_river1 ate it and said...
    Thanks nice post.. I love that dish at Red Lobster
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