This super-simple piña colada sauce recipe couldn’t be any easier. Just blend two pantry staples together–canned pineapple chunks and shredded coconut.

If desired, add a touch of natural coconut flavoring.

Serve over waffles, pancakes, or toast.

And if you have any leftover, freeze it in popsicle molds for a sweet sugar-free treat.

pina colada sauce
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Piña Colada Sauce

A quick blended sauce for waffles, pancakes, or toast.
Prep Time5 mins
Course: Breakfast, Sauce
Cuisine: American
Keyword: gluten-free, oil-free, soy-free, sugar-free, vegan, vegetarian
Servings: 6
Calories: 83kcal
Author: Heather Reseck


  • 1 20 ounce can pineapple chunks or crushed pineapple
  • ¼ cup unsweetened shredded coconut
  • ¼ teaspoon coconut extract optional


  • Drain pineapple and reserve liquid for a smoothie or another purpose.
  • Process pineapple, coconut, and if desired, coconut extract, in a blender until smooth.
  • Serve at room temperature or heat through. Serve over waffles, pancakes, or toast. Makes 1½ cups


  • Pina Colada Sauce with Banana: Add 1 ripe peeled banana.
  • Frozen Tropical Fruit Pops: Freeze leftover sauce into fruit pop molds.


Calories: 83kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 138mg | Fiber: 2g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg