This recipe makes a luscious poppy seed cake that is wonderful. Since it freezes well and is a great gift, you should make several batches. At room temperature or in the refrigerator, this cake can keep for one week. Try it toasted and sliced!
| Prep Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 1/2 cup |
Ingredients
- ½ cup sour cream
- ¼ cup canned crushed pineapple
- 3 tablespoons non-alcoholic pina colada mix
- 1 tablespoon white sugar
Instructions
- Mix sour cream, crushed pineapple, piña colada mix, and sugar together in a bowl, stirring to dissolve sugar.
- Refrigerate at least 30 minutes to chill and blend the flavors.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 11 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect dipping sauce for coconut shrimp or chicken!!!! Delicious & fresh!
I made it exactly to the recipe, like I always do the first time I make a new recipe, and it was just what I was looking for it was a little more thin then I thought it would be. I will get a thicker sour cream next time, I’m sure that was it because I had not added the pineapple yet.
Wonderful! I used half sour cream, half Greek yogurt. “Skinny” piña colada. No extra sugar. Oh, and one of those tiny 3″ mangos,finely chopped. Just great!
It was a great sauce, new family favorite
YUMMY! doesn’t keep well so eat it all up, but it is not like that is hard!
Yum. my family just loved this with the coconut shrimp. My husband even can mix this as a help!
This was perfect! Tasted just like a certain restaurants dip!
wasn’t stoked about the sour cream, next time I might use vanilla yogurt, also not enough coconut flavor for my taste.
I thought this was VERY good!!! I sliced about 1/2 inch deep down one side of a pineapple (top to bottom) and scooped out the insides, then used the scooped out pineapple as a serving bowl for this sauce. I served this with coconut shrimp on platter…the presentation was lovely!
I didn’t know how to rate this, really, because I had to variate greatly from the recipe. I just used this recipe as a guide and used what I had in the pantry. Instead of pina colada mix I used sweetened condensed milk. I omitted the sugar. I used reduced fat sour cream. Lastly, I squeezed the juice from one fresh lime in and viola!!! it was GREAT!
Pretty good sauce. I didn’t have pina colada, so I used a little coconut extract and a little extra sugar and pineapple. Used with some frozen breaded shrimp.
This was pretty good! It’s very sweet — my kids kept saying, “It tastes like ice cream!” — but it’s perfect for a summer BBQ. Since my family won’t eat shrimp, I pan-seared some chunks of chicken, seasoned with a little garlic, salt and pepper. I served it with brown rice and a green salad, making a lovely, light meal on a hot summer day!