This sweet, tropical piña colada dipping sauce combines pineapple and coconut flavors. Serve it with cooked shrimp or chicken bites. Reserving some of the water for the cornstarch slurry makes the method clearer.

Recipe information

• Prep time: 5 minutes
• Cook time: 15–17 minutes
• Total time: 20–22 minutes, plus cooling
• Servings: Approximately 1 cup (estimate)
• Difficulty: Easy — ●●○○○
• Cost: Economical — $$
• Region/Ethnic origin: Tropical-inspired American dipping sauce

Ingredients

• 1 cup piña colada mix
• 5 tablespoons cold water, divided (3 tablespoons for sauce; 2 tablespoons for slurry)
• 2 tablespoons drained crushed pineapple
• 4 teaspoons sweetened flaked coconut
• 3 tablespoons plus 1 teaspoon confectioners’ sugar
• 1 1/2 teaspoons cornstarch

Instructions

1. In a small saucepan, combine the piña colada mix, 3 tablespoons of the water, pineapple, coconut, and confectioners’ sugar.
2. Heat over medium-low heat, stirring frequently, until the mixture begins to simmer.
3. Simmer gently for 10–12 minutes, stirring occasionally.
4. In a separate small bowl, stir the cornstarch into the remaining 2 tablespoons cold water until smooth.
5. While stirring the sauce, pour in the slurry. Simmer for another 3–5 minutes, stirring, until thickened.
6. Remove from the heat and let cool. Serve at room temperature. Refrigerate leftovers promptly in a covered container.

Cook’s notes

If the sauce becomes too thick after cooling, thin it with a little water. Keep refrigerated until serving.