Creamy, tropical, and super easy!
If you have ever frequented Red Lobster on the regular, you know their fried Coconut Shrimp platter is not complete without the piña colada sauce that accompanies it. (Yes, it does taste a little like the drink!)
It’s delightfully creamy and sweet, yet provides the perfect amount of tanginess.
It took me quite a few batches to get it just right, but the recipe you see below tastes JUST like the kind you get at Red Lobster!! (TBH, I think maybe even better?!)
Not only is it delicious with seafood, it’s also a great addition to a TON of other dishes, too.
From adding it as a spread to your favorite burgers, as a topping to some chicken tacos, or as an addition to a buddha or burrito bowl… the possibilities are really are endless!
Simply perfect for my beloved coconut shrimp.
– Steph D.
What is piña colada dipping sauce?
At its core, piña colada sauce is yogurt blended with crushed pineapple, shredded coconut, and a touch of sugar. That’s it. No cream, no weird shortcuts.
The yogurt creates a creamy base, while the pineapple juice adds brightness and the coconut amplifies that tropical flavor. It’s tangy, sweet, and completely foolproof to make.
The piña colada flavor profile works because it balances three things: creaminess, tartness, and sweetness. You need all three or else it falls flat.
A little sugar keeps it from being too sour, but not so much that it tastes like dessert. This is why store-bought versions often miss the mark, but when you control each ingredient, you’ll get it right every time!
Ingredients and substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Yogurt: You have a few options here. Plain Greek yogurt, regular plain yogurt, or dairy-free yogurt all work beautifully. I prefer Greek because it’s thicker, but any will work!
If you use Greek, you might need a splash of milk or pineapple juice to loosen it up.
Crushed pineapple: Use the canned kind in juice, not syrup. The juice is your friend because it adds tartness and helps thin the sauce to dipping consistency.
If you only have pineapple in syrup on hand, drain it well and use the juice from the container instead.
Unsweetened shredded coconut: This is the finely shredded kind, not flaked. Unsweetened matters because we’re adding just enough sugar ourselves. A little goes a long way.
Sugar: Start with 1 teaspoon, taste, and add up to 1 more if you want it sweeter. Coconut sugar works beautifully if you have it, but regular granulated sugar is perfect too.
Salt: A pinch balances all the sweetness and brightens the tropical flavors. Use fine sea salt or table salt, nothing coarse.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts and a printable recipe.
Mix everything in a bowl and whisk until smooth.
Add the yogurt, crushed pineapple with its juice, shredded coconut, sugar, and salt to a bowl. Whisk until everything is completely combined and smooth.
If you see any coconut lumps, give it 30 more seconds of whisking. Takes five minutes, max.
The consistency should be like a thick salad dressing, pourable but creamy. If it’s too thick, add 1 tablespoon of pineapple juice at a time until it’s right.
Pro tip: If you’re using Greek yogurt and it seems too thick, add pineapple juice 1 tablespoon at a time rather than milk. It keeps the tropical flavor front and center.
Chill or serve immediately.
You can serve this right away if you’re in a hurry. But here’s the pro tip: let it sit in the fridge for 1 to 2 hours before serving.
The flavors meld together, and the coconut softens beautifully!
Storage
This sauce keeps for up to a week in an airtight container in the fridge. After that, it starts to separate slightly, but it’s still totally fine to eat. Just give it a quick stir before using.
Can you freeze it? No, honestly. The yogurt texture changes when you thaw it, and it gets grainy. Not worth it. Make fresh when you need it, it only takes five minutes anyway.
Ways to use this sauce
Obviously, this sauce is MADE for Coconut Shrimp. But the magic doesn’t stop there.
Drizzle it over Shredded Chicken Tacos for a tropical twist. Pile it on top of Roasted Cauliflower Tacos instead of regular mayo.
Serve it with crispy fish tacos, grilled chicken skewers, or even burger fries. It’s incredible on Garlic Parmesan Baked Chicken Wings if you’re feeling adventurous.
Some of my favorite non-seafood uses: drizzle it over burritos, spoon it into buddha bowls with roasted vegetables and rice, or use it as a dip for potato chips.
Basically, anywhere you’d use mayo, ranch, or a creamy dip, this sauce fits right in.
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Coconut Shrimp Sauce (Red Lobster Copycat)
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Ingredients
- 5.3 ounces yogurt plain, Greek, or dairy-free
- ¼ cup crushed pineapple canned, in pineapple juice
- 2 tablespoons unsweetened coconut finely shredded
- 1-2 teaspoons sugar or coconut sugar
- ⅛ – ¼ salt to taste
Instructions
- Combine Ingredients: Stir all sauce ingredients together in a medium-sized bowl. Whisk or stir with a spoon until smooth and combined.5.3 ounces yogurt, ¼ cup crushed pineapple , 2 tablespoons unsweetened coconut, 1-2 teaspoons sugar, ⅛ – ¼ salt
- Serve immediately or place in the refrigerator for 1-2 hours to serve chilled.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Simple Sauce Recipes
I am a LOVER of all the saucy goodness, so of course I have a TON more for you to try. Here are a few of my favorites!
Can’t wait to try this recipe at home. I love Coconut Shrimp now I can have that Yummy Sauce with my shrimp!!😋
Yay! So happy to hear you enjoyed the recipe! I love some coconut shrimp with the special sauce at home, too. Thanks so much for taking the time to leave a comment and rating!
Simply perfect for my beloved coconut shrimp.
Yay! So happy to hear you enjoyed the recipe, Steph! It goes perfect with coconut shrimp. Thanks so much for taking the time to leave a comment and rating!
Is there a way to thicken it? Has anyone added anything to it?
There are a few ways you could thicken the sauce. First, you could try simmering it on the stovetop, just be sure to do it in advance so it cools. You could also add mayonnaise or cream cheese, though those will change the flavor.
I was underwhelmed with the Coconut Flavor. The Pineapple crushed and well drained along with the Shredded Coconut Flakes just seemed to be overpowered by the yogurt flavor. I think its headed in the right direction, but still not flavor packed like I expected. But then I do like strong sauces. So maybe it’s just me.
Sometimes adding just a sprinkle of salt can really enhance the flavors! Thanks for your feedback, though, Tim!
You need to add mayo. My kid works for red lobster. They use mayo in it
I have a Grandson that works at Red Lobster also. So the other ingredients are they close to how they make it? I’m trying the recipe tomorrow 😋 hoping it will spot on. 😊
Can this sauce be frozen
I wouldn’t recommend it, Deb, since it’s made primarily of yogurt. Yogurt tends to separate if frozen and then thawed.