1 cup piña colada mix (preferably Major Peters)
5 tablespoons water
2 tablespoons drained crushed pineapple
4 teaspoons sweetened flaked coconut
3 tablespoons + 1 teaspoon confectioners’ sugar
1 1/2 teaspoons 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.
5 tablespoons water
2 tablespoons drained crushed pineapple
4 teaspoons sweetened flaked coconut
3 tablespoons + 1 teaspoon confectioners’ sugar
1 1/2 teaspoons 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.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51931-red-lobster-pina-colada-dipping-sauce.html
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