Coconut Shrimp with Piña Colada Sauce

Place 1 cup of corn starch in a bowl and set aside. Combine bread crumbs, ½ cup cornstarch and coconut flakes in a separate bowl and set aside. Combine 1 cup piña colada drink mix, powdered sugar and rum in a separate bowl and set aside. Coat shrimp in corn starch, then dip in the piña colada mixture and then the coconut mixture. Re-dredge in the piña colada mixture and then back into the coconut mixture. Carefully drop each coated shrimp into 375° degree oil and fry until golden brown. To make piña colada sauce: Combine piña colada drink mix, sour cream and crushed pineapple and chill. Serve on the side as a dipping sauce for the shrimp.