Piña Colada Dipping Sauce Recipes

PINA COLADA DIP

Pina Colada Dip image

If you like pina coladas, you've gotta try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. -Taste of Home Test Kitchen, Milwaukee Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 20 servings

Number Of Ingredients 7

Ingredients

1-1/4 cups cold 2% milk
3/4 cup pineapple yogurt
1 package (3.4 ounces) instant coconut cream pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Toasted unsweetened coconut flakes and maraschino cherries
Fresh pineapple wedges
Vanilla wafers

Steps:

In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours., If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Nutrition Facts : Calories 68 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PIñA COLADA DIPPING SAUCE

Piña Colada Dipping Sauce image

This is a wonderful dipping sauce like the one you'll find at Red Lobster, served with their Parrot Bay Coconut Shrimp. One of the times I've had this at the restaurant I was with a bunch of friends, and - on a whim - we dipped everything we'd ordered in it... and it ALL tasted good in it. Even the broccoli! :) From then on, we called it "crack."

Provided by Julesong

Categories Sauces

Time 25m

Yield 1 1/3 cup

Number Of Ingredients 7

Ingredients

1 cup pina colada nonalcoholic drink mix, from the bottle
1/4 cup water
2 tablespoons crushed pineapple, drained
1 1/2 tablespoons sweetened flaked coconut
3 1/2 tablespoons powdered sugar
1 1/2 teaspoons cornstarch
1 tablespoon cold water

Steps:

Mix together Piña 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 to 12 minutes.
Mix cornstarch and water together, add to sauce, and blend well.
Let the mixture simmer for 3 to 5 minutes longer while stirring during and after adding cornstarch.
Remove from heat and bring to room temperature.
Sauce is served at room temperature or chilled with coconut shrimp (but it tastes great on other stuff, too).

Nutrition Facts : Calories 141.2, Fat 2.4, SaturatedFat 2.1, Sodium 20.4, Carbohydrate 30.6, Fiber 0.5, Sugar 26.9, Protein 0.3

RED LOBSTER PINA COLADA DIPPING SAUCE RECIPE - (4.1/5)

Red Lobster Pina Colada Dipping Sauce Recipe - (4.1/5) image

Provided by WhystleStop

Number Of Ingredients 4

Ingredients

1 cup sour cream
1 cup pina colada nonalcoholic drink mix (Master Mixes for example)
1/4 cup crushed pineapple
1 tablespoon fresh lemon juice

Steps:

Combine Sour Cream and Drink Mix in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin. Drain crushed pineapple. Fold crushed pineapple into cream mixture. Finish with lemon juice. Cover and store refrigerated.

PINA COLADA SAUCE

Pina Colada Sauce image

Pina Colada Dipping sauce (similar to Red Lobster). Great for Coconut shrimp or to be used as a sauce over grilled Mahi Mahi!

Provided by cheeseburger

Categories Sauces

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

4 ounces pina colada nonalcoholic drink mix
3 ounces sour cream
3 ounces crushed pineapple, drained

Steps:

Combine all ingredients together. (Chill if using as a dipping sauce).

Nutrition Facts : Calories 121.5, Fat 9.4, SaturatedFat 5.8, Cholesterol 19.7, Sodium 24.2, Carbohydrate 8.6, Fiber 0.3, Sugar 6.2, Protein 1.6

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE

Coconut Chicken Strips with Pina Colada Sauce image

Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation

Provided by Momma Cyd

Categories Main Course

Time 2h45m

Number Of Ingredients 13

Ingredients

2 Tablespoons hot sauce
2 Tablespoons lime juice
1½ cups canned coconut milk
6 boneless, skinless chicken breasts (cut into strips)
2 cups bread crumbs
2 cups sweetened coconut flakes
1 teaspoon salt
1½ teaspoons curry powder
1 teaspoon onion powder
½ teaspoon pepper
1 cup sour cream
1 cup crushed pineapple (drained well)
1 cup pina colada drink mix

Steps:

Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray with non stick cooking spray.
Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
Remove chicken from the marinade and roll each strip in the bread crumb mixture.
Place on the prepared pan and bake for 30 minutes or until juices run clear.

Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving

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