- 1/3 - cup Coco Lopez® Cream of Coconut
- 1/3 - cup chili sauce
- 1 - tablespoon lemon juice
- 2 - teaspoons soy sauce
- 1 - teaspoon worcestershire sauce
- 1/2 - to 1 teaspoon prepared horseradish
- 1/2 - teaspoon hot pepper sauce
In small bowl, combine ingredients; mix well. Cover; refrigerate 4 hours or overnight. Serve chilled or at room temperature with chilled cooked shrimp, crab cakes, chicken fingers, Coconut Shrimp De Lopez, etc. Refrigerate leftovers.