1 1/2 teaspoonscornstarch 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.
This sauce is super easy to make!
You can store the leftover sauce in the refrigerator for up to 3 days after preparing.