1 cup pina colada mix (Major Peters mix was used)
1/4 cup water
2 tablespoon crushed pineapple, drained
1 tablespoon + 1 teaspoon sweetened coconut flakes
3 tablespoons + 1 teaspoon powdered sugar
1 and 1/2 teaspoon cornstarch
3 teaspoon cold water
Mix together piÒa colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. 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. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
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