Red Lobster Pina Colada Dipping Sauce

This is a delightful, sweet dipping sauce, perfect for shrimp or even chicken nuggets. At Red Lobster, the sauce is served at room temperature with Parrot Bay Rum Shrimp. Our version of this sauce tastes just like the Red Lobster’s Piña Colada Dipping Sauce.

Homemade copycat Red Lobster Pina Colada Dipping Sauce in a bowl on a plate with fried shrimp.

Red Lobster Pina Colada Dipping Sauce

Red Lobster is known for its amazing shrimp. It is flavorful, cooked with coconut, and then you have this amazing dipping sauce. You will love to make this sauce, it is simple to prepare and best of all it takes just moments to make. I know you can serve the dipping sauce with shrimp, or even chicken. You are going to love how easy it is to make this super simple sauce.

Homemade copycat Red Lobster Pina Colada Dipping Sauce in a bowl with fried shrimp.

This Pina Colada Dipping Sauce is easy to make, you will need a few simple ingredients you can find at most any grocery store. You will need some Pina Colada mix, coconut, pineapple, powdered sugar, and some pineapple juice. Anyone can make this simple recipe, you can literally put this recipe together in about 10 minutes. I like to put this together ahead of time, and let it rest in the refrigerator for about an hour before serving.

You might wonder how else you can use this sauce. This sauce is a great dipping sauce for homemade nuggets, chicken tenders, and it could even work with fresh fruit.

Do you love the Red Lobster? Be sure to check out these recipes

Best Dipping Sauce Recipes

Check out even more easy dips and sauces and the best copycat recipes.


Coconut shrimp with pina colada dipping sauce on a plate

Red Lobster Pina Colada Dipping Sauce

You can make the best ever Red Lobster Pina Colada Dipping Sauce.  This sauce is perfect for shrimp, chicken, and even fresh fruit. 
4.29 from 7 votes
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Course: Main Course
Cuisine: American
Keyword: Red Lobster Recipes
Servings: 10
Calories: 46kcal


  • 1 cup piña colada mix (preferably Major Peters)
  • 5 tablespoons water
  • 2 tablespoons crushed pineapple drained
  • 4 teaspoons sweetened flaked coconut
  • 3 tablespoons powdered sugar plus 1 teaspoon
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water


  • Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan. 
  • 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. 
  • The sauce is served at room temperature with Parrot Bay Rum Shrimp.

Recipe Tips for the Cook

This sauce is super easy to make!
You can store the leftover sauce in the refrigerator for up to 3 days after preparing.


Calories: 46kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 10mg | Fiber: 0g | Sugar: 10g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Jane M

    5 stars
    I made this recipe to go with coconut shrimp. The flavors where amazing. Very good and I would make it again.

  2. Marg

    Has anyone tried making a larger batch and freezing it. We are just 2 people so don’t need much at a time.

    • Stephanie

      I have not tried freezing this before. You could try to cut the recipe in half. If you slide the servings number in the nutritional info portion, it will adjust the recipe for you.

  3. Julie

    I tried the sauce when I ordered a grilled chicken breast it was great. I now make the sauce wherever I have grilled chicken breast at home using your recipe it’s great thanks

  4. Toddp

    Makes sure you by the colada mix WITHOUT the cancer causing chemical genetically modified High Fructose Corn Syrup.
    I ended up dumping an entire new $7 bottle down the sink because I did not read the bottle first.
    If anyone knows of a mix without this deadly poison I we be greatly appreciated.
    I have not been able to try this recipe yet but sounds good until I can find the safe mix so will have to find another sauce to use until then..

  5. Suzy

    I just made this almost the same way but added toasted coconut, juice if 1 lime, dash of hot sauce and a shot of Malibu rum. Also just stirred the cornstarch in with the whole mix and simmered it for a bit. Yummy stuff!

  6. Bill Brasky

    Waaaay too many ingredients…
    1 c sour cream
    1 c cream of coconut
    1/2 c crushed pineapple
    A good squeeze off a lemon
    Thats it trust me I worked there…

      • Kat

        Cream of Coconut is canned coconut milk. You can buy it at almost any grocery store or WalMart. I use Coco Lopez and it’s fantastic for many recipes.

      • Nancy Jones

        Cream of coconut is just what it says–cream–not milk, which is a huge difference. Cream is very thick with a beautiful texture. Coconut milk can be a mixture of some cream with mostly milk or it can be just plain milk, which is considerably runny. The more economical the price, the more runny it is has been my experience.

        I’m making Bill’s version for Thanksgiving and I’m going to also add coconut and may be just a small dash of cayenne pepper for a little kick.

    • Lucha Libre

      5 stars

      I can’t tell you thanks enough for the dipping sauce recipe, bud.

      Simple, tasty… it’s right on the money.

      The Cream of Coconut brand that I use is “Coco Lopez” – it’s a common find near drink mixes as it’s usually used for mixing Tiki drinks.

      I haved the recipe straight down the line and it worked out great. I used it cor commercially bought coconut shrimp and it was great. Also used the sauce as an additive for fruit salad… tastes great.

      Again, thands for the original post and recipe, Stephanie, but Bill’s is – I’m guessing – the real deal.

      • Lucha Libre

        Sorry… a correction to the earlier reply comment – “halved” for haved, and “for” for cor. My apologies, point being BIll Brasky’s recipe is great!


    • Betty Frack

      Bill, your recipe is perfect. Loved the simple ingredients and no cooking. Thank you for a great sauce.

    • Lori Francis

      OMG! I made the first recipe…not good. I saw Bill’s post after the fact and made that…de-lish! Thank you Bill!!!

    • Rida

      4 stars
      Taste good but it taste like it was missing something. Wish I would have saw Bill’s comments before making it. I will try that one next.

  7. Peggy Thomas

    Years ago I was going to try making this and the “original” recipe supposedly from Red Lobster called for Captain Morgan’s spiced rum. Have they eliminated that? Is there rum in the pina colado mix you recommend?

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