Coconut shrimp with pina colada dipping sauce on a plate
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4.2 from 5 votes

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. 
Course Main Course
Cuisine American
Keyword Red Lobster Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 46kcal
Author Stephanie Manley


  • 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

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
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