Pain Killer Sauce

Mango-spiked, Pina Colada Pain Killer Sauce delivers a sweet and tangy Caribbean kick.

Menu Part


1 can Coco Lopez Cream of Coconut
12 ounces pineapple juice
2 tablespoons heavy cream
3 ounces white rum


  1. In a medium sauce pan, combine the cream of coconut, pineapple juice and heavy cream.
  2. Bring to a boil.
  3. Reduce heat and simmer for 15 minutes. Remove from heat and stir in rum.
  4. Allow to cool under refrigeration. Serve at room temperature.
  5. This recipe can be used with Gold Pack® Shrimp, Deep Cut Shrimp, Butterfly Shrimp.

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