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Fried coconut shrimp being dipped into a piña colada sauce.
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Piña Colada Sauce for Coconut Shrimp

This Piña Colada Sauce recipe is made with Greek or plain yogurt, crushed pineapple, and shredded coconut.  It makes the perfect fried coconut shrimp dip, can be added to burgers, or even used as a sauce for tacos!

Course dip, sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 57 kcal
Author London


  • 5.3 oz. yogurt plain, Greek, or dairy-free
  • ¼ cup crushed pineapple canned, in pineapple juice
  • 2 Tbsp. unsweetened coconut finely shredded
  • 1-2 tsp. sugar or coconut sugar
  • ⅛ - ¼ salt to taste


  1. Combine all sauce ingredients together in a medium-sized bowl.
  2. Whisk or stir with a spoon until smooth and combined.
  3. Serve immediately or place in the refrigerator for 1-2 hours to serve chilled.

Recipe Notes

  • Sauce will keep for up to a week when stored in an airtight container in the refrigerator.
  • A serving size is ~2 tablespoons of sauce.
Nutrition Facts
Piña Colada Sauce for Coconut Shrimp
Amount Per Serving
Calories 57 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 13mg1%
Potassium 78mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.