Name: Pina Colada Dipping Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup pina colada bottled mix (I use Mr. & Mrs. T); 1/4 cup water; 2 Tbsp crushed pineapple (drained); 1 Tbsp sweetened coconut flakes; 1 tsp sweetened coconut flakes; 3 Tbsp powdered sugar; 1 tsp powdered sugar; 1 Tbsp cornstarch; 2 Tbsp cold water

Back in 2009, my husband and I decided to skip the crowded restaurants and stay in for Valentine’s Day. Instead of fighting for a reservation, we turned our kitchen into our own little date night spot. His all-time favorite when we go out is Red Lobster’s coconut shrimp with that irresistible piña colada dipping sauce, so I surprised him by recreating it at home for our main dish. It ended up being one of those simple meals that feels extra special just because you made it yourself.

When it comes to the coconut shrimp, I’ll admit I usually take the easy route. For years, I picked up a bag of frozen coconut shrimp from Sam’s Club and called it good. When they stopped carrying it at our local store, I switched to the version from Costco. I especially love the kind coated in panko breadcrumbs because it gives that perfectly crispy crunch on the outside while staying tender inside. Once I had the shrimp figured out, I went on a mission to find a copycat version of Red Lobster’s famous piña colada dipping sauce and came across one on CDKitchen.

Pina Colada Dipping Sauce | realmomkitchen.com

Of course, I couldn’t resist tweaking it just a bit to suit our tastes. Over time, I’ve adjusted the sweetness and texture to create the version I’m sharing below. Now, every time coconut shrimp is on the menu, this sauce automatically comes with it. My husband absolutely loves it and happily declares that staying home beats going out any day—especially when the dipping sauce tastes this good.

The base of the sauce starts with a piña colada drink mix you can find in the drink aisle at the grocery store—I usually grab the Mr. & Mrs. T brand. From there, it gets extra flavor from crushed pineapple and a touch of coconut, which really enhances that tropical vibe. A little cornstarch helps thicken everything into a smooth, creamy sauce that’s perfect for dipping. It’s sweet, slightly tangy, and completely addictive alongside crispy coconut shrimp.

Ingredients for Pina Colada Dipping Sauce

PINA COLADA MIX
WATER
CRUSHED PINAPPLE
SWEETENED COCONUT FLAKES
POWDERED SUGAR
CORNSTARCH

Instructions for Pina Colada Dipping Sauce

Start by adding the piña colada drink mix, water, crushed pineapple, shredded coconut, and powdered sugar to a medium saucepan. Whisk everything together until well combined. Place the pan over medium-low heat and cook, stirring frequently, until the mixture begins to gently simmer.

Allow the sauce to simmer slowly for about 10–12 minutes. This gives the flavors time to meld together and helps the sauce develop that sweet, tropical taste. Be sure to stir occasionally so nothing sticks to the bottom of the pan.

In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Slowly pour the mixture into the saucepan while stirring constantly. Continue to cook and stir for another 3–5 minutes, or until the sauce thickens to your desired consistency.

Remove the pan from the heat and let the sauce cool to room temperature. It will continue to thicken slightly as it cools. Serve the piña colada dipping sauce at room temperature alongside crispy coconut shrimp for the perfect sweet and tropical pairing.

Frequently Asked Questions

Can I make this piña colada coconut shrimp sauce ahead of time?
Yes! This sauce is perfect for making ahead. Prepare it up to 2–3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before serving for the best flavor and texture.

Does this sauce need to be refrigerated?
Yes. Once it has cooled completely, store it in the fridge. Since it contains pineapple and coconut, it should not sit out for extended periods of time.

Can I serve this piña colada sauce warm?
This sauce is best served at room temperature. It thickens slightly as it cools and has the perfect consistency for dipping once it reaches room temp.

Can I use fresh pineapple instead of crushed canned pineapple?
You can, but make sure it’s finely chopped. Crushed pineapple works best because it blends smoothly into the sauce and gives a consistent texture.

Can I freeze this pina colada sauce?
Freezing isn’t recommended. The texture can change once thawed due to the pineapple and cornstarch.

What can I serve this sauce with besides coconut shrimp?
It’s delicious with fried shrimp, chicken tenders, grilled chicken, fried fish, or as a sweet dip for appetizers. It’s also excellent to drizzle over seafood tacos.

Tips & Tricks for the Best Pina Colada Dipping Sauce

Whisk constantly when adding cornstarch. This prevents lumps and keeps the sauce silky smooth.
Simmer gently, don’t boil hard. A slow simmer allows the flavors to blend without scorching.
Use a good-quality piña colada mix. The drink mix provides most of the flavor, so choose one you like (Mr. & Mrs. T works great).
Let it cool fully before judging thickness. The sauce thickens noticeably as it cools.
Adjust sweetness to taste. If your pineapple is very sweet, you can slightly reduce the powdered sugar.

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