Step 1

Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.

Step 2

Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.

Step 3

Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.

Step 4

The sauce is served at room temperature with Parrot Bay Rum Shrimp.