Pain Killer Sauce
Mango-spiked, Pina Colada Pain Killer Sauce delivers a sweet and tangy Caribbean kick.
|1||can||Coco Lopez Cream of Coconut|
- In a medium sauce pan, combine the cream of coconut, pineapple juice and heavy cream.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes. Remove from heat and stir in rum.
- Allow to cool under refrigeration. Serve at room temperature.
- This recipe can be used with Gold Pack® Shrimp, Deep Cut Shrimp, Butterfly Shrimp.