Instructions: Mix Pina Colada mix, water, crushed pineapple, coconut, and powder sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 to 12 minutes.

Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 to 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 Coconut Shrimp" (see recipe).

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