Pina Colada Dipping Sauce

For Valentine’s my hubby and I stayed in for dinner. He loves Red Lobster’s coconut shrimp with pina colada dipping sauce, so I decided on that for our main dish. I always go the easy route when it comes to the shrimp. I used to buy it at Sam’s Club, however, they haven’t had it in their store here for a while. So I went and got some from Costco. I love the kind made with panko bread crumbs. Then, awhile back, I found a copy cat recipe of the Red Lobster’s pina colada dipping sauce on cdkitchen. I have modified it slightly from the original. Every time I make coconut shrimp this sauce goes right along with it. My hubby loves it and doesn’t mind that we’re at home instead of Red Lobster.

Pina Colada Dipping Sauce (for coconut shrimp)
1 cup Pina Colada bottled mix (I use Mr. & Mrs. T)
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon PLUS 1 teaspoon sweetened coconut flakes
3 tablespoons PLUS 1 teaspoon powdered sugar Powdered Sugar
1 tablespoon corn starch
2 tablespoons cold water
Mix 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 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 coconut shrimp.