Pia Colada Dipping Sauce Recipes

PINA COLADA FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or both.

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

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 DIP

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.

COCONUT SHRIMP DIPPING SAUCE

Steps:

• 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.

PIñA COLADA DIPPING SAUCE

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).

COCONUT SHRIMP WITH PINA COLADA DIPPING SAUCE | KETO, GLUTEN FREE

Steps:

• Combine all of the ingredients for the Pina Colada Dipping sauce in a small bowl. Mix well, then store in the refrigerator until ready to use.
• Beat the eggs in a shallow bowl, then combine the Coconut flour, coconut flakes, crushed pork rinds, salt, and pepper in a separate shallow bowl.
• One at a time, dip the shrimp into the beaten eggs, then into the coconut flour mixture. Set them aside on a clean plate or place them on the basket of your air fryer.
• Place prepared shrimp in a single layer on the basket of your air fryer. Spritz the shrimp with oil and cook at 360° F for 8-10 minutes flipping halfway through.
• Add lard or avocado oil to a heavy bottomed skillet to about ¼ inch deep. Heat over Medium High.
• Once the oil is hot, carefully and slowly add the shrimp to the pan in a single layer. Cook for about 3-4 minutes on each side or until the shrimp is golden brown and crispy.
• Remove from the skillet and place on a paper towel lined plate until ready to eat.

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.

COCONUT CHICKEN TENDERS RECIPE (WITH PINA COLADA SAUCE)

Steps:

• Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
• In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
• In a separate bowl, mix the breadcrumbs and coconut together.
• Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
• Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
• Fry in the oil for 3-4 minutes on each side or until golden in color.
• Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
• Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
• While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
• Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.

PINA COLADA DIP

Steps:

• In a medium bowl, whip together cream cheese, sugar, pina colada mix, rum and strawberry daiquiri. Chill in the refrigerator at least 3 hours before serving.