Golden Colada Fruit Dressing



  • 4 - teaspoons cornstarch
  • 1/3 - cup pineapple juice
  • 2/3 - cup Coco Lopez® Cream of Coconut dash salt
  • 2 - egg yolks, beaten
  • 1 - (8-ounce) container pineapple yogurt


In small saucepan, dissolve cornstarch in pineapple juice; stir in cream of coconut and salt. Over medium heat, cook and stir until mixture comes to a boil. Slowly stir about ¼ cup hot cornstarch mixture into egg yolks; add to remaining cornstarch mixture in pan. Cook and stir until thickened, about 1 minute. Cool. Chill thoroughly. Fold in yogurt. Serve with fresh fruit. Refrigerate leftovers.