This Spicy Pina Colada Sauce fits the Paleo diet and is Whole30 compliant!
Taste the perfect combination of creamy, sweet, and spicy — with no dairy or sugar!
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I created this Spicy Pina Colada Sauce recipe when I was on a Whole30 and I was craving a creamy dipping sauce for these Paleo Chicken Nuggets. I love the sweet & spicy tropical flavor — get the taste of summer any time of year!
All you need is 4 ingredients you probably already have on hand: coconut milk, canned pineapple, lime juice (fresh or bottled), and a raw jalapeno. That last one may not be a staple grocery item in all households but jalapenos are on my permanent grocery list — we eat a lot of spicy food!
I’ve used this Key lime juice for years. It gives a unique flavor to homemade margarita mix and this Spicy Pina Colada Sauce — and it takes the work out of Key Lime Pie: no squeezing dozens of teensy key limes!
This Spicy Pina Colada Sauce makes a unique fruit dip or salad dressing, and it is the ultimate dipping sauce for Coconut Shrimp! Get the printable recipe below.
- ⅓ cup unsweetened coconut milk or coconut cream
- 1 cup canned pineapple, drained
- 1 raw jalapeno, stem removed
- dash of salt
- juice of 1 lime
- Put all ingredients into the blender and puree until smooth.
- Keep refrigerated for up to 1 week.
Do NOT use pickled jalapenos! Stir in ½ tsp crushed red pepper flakes as a substitute for raw jalapeno.