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Post by JS84 on Jun 19, 2023 19:34:16 GMT -5
 -Ingredients-1/2 Cup Crushed Pineapple (Or Pineapple Nectar) 1/4 Cup Cream of Coconut 1 TBS Corn Starch 1/4 Cup Cold Water - Combine the Crushed Pineapple and Cream of Coconut in a pot
- Bring to a boil
- Add your cornstarch to your water and stir together until lumps removed
- Slowly add cornstarch slurry to Pina Colada mixture
- Stir and allow mixture to thicken to desired consistency
- Allow to cool partially
- Jar while still warm
- Refrigerate before use
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Post by 4ward on Jun 19, 2023 19:56:13 GMT -5
View Attachment-Ingredients-1/2 Cup Crushed Pineapple (Or Pineapple Nectar) 1/4 Cup Cream of Coconut 1 TBS Corn Starch 1/4 Cup Cold Water - Combine the Crushed Pineapple and Cream of Coconut in a pot
- Bring to a boil
- Add your cornstarch to your water and stir together until lumps removed
- Slowly add cornstarch slurry to Pina Colada mixture
- Stir and allow mixture to thicken to desired consistency
- Allow to cool partially
- Jar while still warm
- Refrigerate before use
Josh, don’t take this the wrong way…. But WTF do you do with that? |
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Post by JS84 on Jun 19, 2023 20:19:47 GMT -5
Last time I made it, I poured it over some fried mangrove snapper and dipped fried coconut shrimp in it. The sauce was great over fish.
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Post by JS84 on Jun 20, 2023 6:48:31 GMT -5
Actually had a picture   |
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Post by ferris1248 on Apr 25, 2024 13:20:37 GMT -5
View Attachment-Ingredients-1/2 Cup Crushed Pineapple (Or Pineapple Nectar) 1/4 Cup Cream of Coconut 1 TBS Corn Starch 1/4 Cup Cold Water - Combine the Crushed Pineapple and Cream of Coconut in a pot
- Bring to a boil
- Add your cornstarch to your water and stir together until lumps removed
- Slowly add cornstarch slurry to Pina Colada mixture
- Stir and allow mixture to thicken to desired consistency
- Allow to cool partially
- Jar while still warm
- Refrigerate before use
How will it last refrigerated? I like the idea. |
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Post by JS84 on Apr 25, 2024 13:47:11 GMT -5
Probably not very long, few days at most I would suspect.
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