This dipping sauce, I created, to use with the Coconut Shrimp. Although, it could be used for so many things. It's a thin sauce at first. You can eat it that way or thicken it up by refrigerating it for about an hour before. The Cream of Coconut thickens as it gets colder. You can also thicken it up by leaving out the pineapple juice.
Pina Colada Dipping Sauce
2 tbsp pineapple juice
1/2 can cream of coconut
1 1/2 tbsp crushed pineapple
2 1/2 tbsp sweetened sshredded coconut
Combine all ingredients in a bowl and mix well. Refrigerate until needed.