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Pineapple-Coconut Sauce


"Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together."
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40 m servings 74 cals
Original recipe yields 12 servings (1 1/2 cups)

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  • Prep

  • Ready In

  1. Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
  2. Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts

Per Serving: 74 calories; 4 g fat; 9.9 g carbohydrates; 0.2 g protein; 7 mg cholesterol; 9 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Easy to make.... But very delicious! I've had it on pasta salad with chicken and romaine lettuce added (after have the same salad at a restaurant and absolutely enjoying it and wanting to have m...

The sauce was a bit thin, will think about that next time I make it. Sauce was very much like Red Lobsters. Everyone liked it!

Omg YUM!!!!

I saw this recipe and was hoping it would be like Red Lobster's version. I was pleasantly surprised!! Very good! Saving this recipe =) 5 STARS!

This sauce it just as good as red lobster's pineapple sauce.