Pina Colada Salsa

To be used as a dipping sauce for dishes like coconut shrimp.

3 13.5-ounce cans coconut milk

1 20-ounce can crushed pineapple, drain but save the juice

6 ounces toasted coconut

1/2 teaspoon coconut extract

2 ounces dark rum (optional)

2 ounces cornstarch and just enough water to make thick syrup

Shake coconut milk well. Heat coconut milk to just a boil. Thicken with the corn starch, adding slowly. (It will look like marshmallow). Add pineapple, coconut and extract and rum. Stir until thoroughly mixed.

If mixture needs thinning, use the saved pineapple juice until you get the right texture.

Cool before serving.