Pineapple-Coconut Sauce

Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.

Step: 1

Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.

Step: 2

Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Per Serving: 74 calories; protein 0.2g; carbohydrates 9.9g; fat 4g; cholesterol 6.8mg; sodium 8.6mg.

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