This Piña Colada sauce is an easy 4 ingredient sauce that is the perfect mix of pineapple and coconut. It’s so good served with crispy coconut shrimp!
This piña colada sauce is the perfect addition to some yummy crispy shrimp, and makes the perfect quick and easy appetizer. It’s great for watching a football game, for New Year’s Eve, you name it.
In addition to serving it with shrimp, it’s great with burgers, some grilled chicken, tacos, a dip for fries, you name it.
What to serve with Piña Colada Sauce?
- Coconut Shrimp
- Tempura Shrimp
- Shrimp Tacos
- Teriyaki Cheeseburgers
- Sous Vide Steak
- Grilled Chicken
- French Fries
It’s only a few ingredients, and only takes a few minutes to make – then you’ll be taking your meals to the next level with this amazing sauce!
How to make Piña Colada Sauce?
This sauce is super easy to make, and only takes a few minutes. Add the crushed pineapple and cream of coconut to a small sauce pan over medium heat. Bring the mixture to a low boil.
In another bowl, stir together the cornstarch and water to make a slurry. Add the cornstarch slurry to the pineapple coconut mixture, and let the mixture continue to cook until it reaches your desired consistency.
Pour it in another bowl and serve immediately warm, or place it in the fridge to chill and serve cold.
This piña colada sauce can be stored in an airtight container in the fridge for 3 to 4 days.
If you want to pair this pina colada shrimp with some coconut shrimp (homemade or frozen are great options). If you’re heating up some frozen coconut shrimp just pop it in the oven, or air fryer and have the perfect appetizer in less than 20 minutes. You can cook up your sauce while the shrimp are baking, and then your delicious appetizer is ready to go in no time!
The piña colada sauce is perfectly sweet, and so good paired with the crunchy coconut shrimp, grilled chicken, steak, burgers, tacos, you name it!
More shrimp recipes:
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Piña Colada Dipping Sauce
Ingredients
- 1/2 cup crushed pineapple (or pineapple juice)
- 1/4 cup cream of coconut
- 1 TBS corn starch
- 1/4 cup cold water
Instructions
- Combine the crushed pineapple and cream of coconut in a small sauce pan over medium heat. Bring to a boil.
- Add the cornstarch and water to a small bowl, and stir them together.
- Add the cornstarch slurry to the pineapple coconut mixture.
- Let the mixture continue to cook, and thicken to desired consistency.
- Serve with baked coconut shrimp, grilled chicken, steak, tacos, burgers, etc.
Nutrition
This pina colada dipping sauce was first posted on December 30, 2015. The photos and text were updated on 5/24/21
**This pina colada dipping sauce was originally made in partnership with Seapak. All opinions are my own.
Theresa Hamrick says
When do you add the cream of coconut? It just says coconut crumble. Tyvm
Aimee says
I’m not sure what you mean Theresa, it doesn’t say coconut crumble anywhere. Step 2 says combine crushed pineapple and cream of coconut in a small pan.
Mary says
I made this dipping sauce tonight. So easy and so good! Thank you for sharing.
Tracy J Stock says
What is the shelf life for pina coloda sauce
Aimee says
It should be good kept in the fridge in an airtight container for about a week. I haven’t tried longer.
Teresa Boyd says
Where do I find cream of coconut? Yum!
Aimee says
It should be in any grocery store near the drink mixers. It’s not alcoholic, but it will be near margarita mixes.
Kathy says
I love it. Very.sweet. .I might try unsweetened crushed pineapple next time.
Renee says
Just did it. It was a hit
Kelly says
This looks like the perfect app! Love how easy it is and it sounds perfect with the coconut shrimp! Happy Happy New Year, Aimee!
Jeff says
Yum – my kind of sauce! Thanks Aimee and Happy New Year!