Introduction

This Red Lobster Copycat Piña Colada Sauce is a creamy, tropical-flavored sauce perfect for seafood dishes or as a flavorful dip. Its blend of sour cream, pineapple, and coconut creates a refreshing richness that’s easy to make at home.

The image shows a close-up of fried shrimp with a golden-brown, crunchy breadcrumb coating arranged around a white bowl filled with a creamy white dipping sauce that has visible small bits of pineapple and shredded coconut on top. One piece of shrimp is dipped halfway into the sauce, showing its curved shape and textured crust with a few green herb leaves. The bowl sits on a white marbled surface, and the shrimp pieces are scattered closely around it in a casual, appetizing pile. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups sour cream
¾ cups piña colada non-alcoholic drink mix
½ cup crushed pineapple, drained
½ cup shredded coconut (unsweetened)
2–3 tablespoons lemon juice (juice of one medium lemon)
3 tablespoons powdered sugar

Instructions

Step 1: In a mixing bowl, gently whisk together the sour cream and piña colada drink mix. Avoid using an electric mixer or over-mixing by hand to prevent breaking down the sour cream and thinning the sauce.
Step 2: Drain the crushed pineapple well, then fold it along with the shredded coconut into the sour cream mixture.
Step 3: Gently stir in the lemon juice and powdered sugar until evenly combined.
Step 4: Cover the sauce and refrigerate until ready to use.

Tips & Variations

For a sweeter sauce, add a little more powdered sugar gradually to taste.
Use fresh pineapple if available, finely chopped and drained, for a fresher flavor.
If you prefer a thinner sauce, stir in a splash of coconut milk or pineapple juice.
To enhance the tropical flair, sprinkle in a pinch of ground ginger or a small amount of rum extract.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best served chilled and does not freeze well, as the sour cream may separate upon thawing.

How to Serve

The image shows a white plate with six golden-brown fried shrimp, each coated in a crispy texture with small coconut flakes visible on the surface. The shrimp are arranged around a small yellow bowl filled with a creamy white dipping sauce that has bits of coconut on top. A woman's hand is dipping one shrimp into the sauce. The plate is set on a white marbled surface with a yellow and white checkered cloth partially visible, and a fresh pineapple is placed close to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular piña colada instead of the non-alcoholic drink mix?

The non-alcoholic drink mix is recommended to maintain the sauce’s texture and flavor without adding liquid alcohol. Using regular piña colada may alter taste and consistency, but you can experiment with small amounts of alcohol if desired.

What dishes pair well with this piña colada sauce?

This sauce complements seafood like shrimp, crab cakes, or grilled fish beautifully. It’s also great as a dip for fresh vegetables or as a spread on sandwiches and wraps for a tropical twist.

Red Lobster Copycat Pina Colada Sauce Recipe

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★★★★★

4.7 from 109 reviews

This Red Lobster Copycat Pina Colada Sauce is a creamy, tropical-inspired condiment perfect for pairing with seafood. Made with sour cream, piña colada drink mix, crushed pineapple, and shredded coconut, this sauce offers a luscious balance of tangy, sweet, and refreshing flavors. Ideal for enhancing dishes like shrimp, crab, or fish, it is simple to prepare and requires no cooking.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 2 cups 1x
Category: Sauce
Method: No-Cook
Cuisine: American

Ingredients

Scale

Ingredients

1½ cups sour cream
¾ cups piña colada non alcoholic drink mix
½ cup crushed pineapple (drained)
½ cup shredded coconut (unsweetened)
2–3 tablespoons lemon juice (juice of one medium lemon)
3 tablespoons powdered sugar

Instructions

Mix sour cream and piña colada drink mix: In a mixing bowl, gently whisk together the sour cream and the piña colada non alcoholic drink mix. Avoid using an electric mixer and do not over mix by hand to prevent the sour cream from breaking down and thinning the sauce too much.
Add pineapple and coconut: Drain the crushed pineapple to remove excess liquid. Fold the pineapple and shredded coconut into the sour cream mixture carefully to maintain the sauce’s texture.
Incorporate lemon juice and powdered sugar: Gently stir in the lemon juice and powdered sugar, blending all flavors evenly without overworking the sauce.
Refrigerate: Cover the sauce and store it in the refrigerator until ready to serve, allowing the flavors to meld.

Notes

Do not overmix the sour cream and drink mix to maintain a creamy, thick texture.
Drain pineapple thoroughly to avoid excess liquid in the sauce.
Use unsweetened shredded coconut to keep the flavor balanced without additional sweetness.
Adjust lemon juice and powdered sugar to taste depending on your desired sweetness and tanginess.
Keep refrigerated and consume within 3-4 days for optimal freshness.

Keywords: Red Lobster Copycat, Pina Colada Sauce, Seafood Sauce, Creamy Tropical Sauce, Pineapple Sauce, Coconut Sauce