Coconut Prawn Pina Colada Cocktail Recipe

Mixing food and drinks in a way that feels easy and fun? That’s totally my thing. When I tried pairing coconut prawns with a piña colada, I realized it’s exactly what you want for pool parties or those warm summer nights.

This recipe is all about a cocktail-and-snack combo that’s simple to throw together, blending sweet coconut, juicy prawns, and that creamy pineapple flavor in every sip and bite.

I like that this mix feels laid-back, but still has a little something special going on. The cocktail itself is tropical and sweet, with a smooth finish—while the prawns add just enough crunch to keep things interesting.

It goes really well with grilled seafood or honestly, any other summery dish you’re serving up. Plus, it’s quick, so you don’t have to stress about hosting.

No fancy bartending skills required here. Just a handful of ingredients and a few easy steps, and you’re set.

You can relax and actually enjoy the moment, rather than fussing over complicated recipes.

Coconut Prawn Pina Colada Cocktail Recipe

I like serving this as both a refreshing cocktail and a snack, all in one go. The coconut prawns and creamy piña colada together just scream “tropical vacation,” and it’s easy to share with friends.

Equipment

• Blender – I toss in pineapple juice, coconut cream, and rum, then blend until smooth.
• Cocktail shaker – Sometimes I use this if I want to lighten things up with a splash of lime juice or some mango.
• Hurricane glass – Tall and just looks right for a drink like this.
• Small frying pan – For frying up the coconut prawns until they’re golden and crisp.
• Tongs – Makes flipping the prawns way easier, and the coating doesn’t fall off.
• Strainer – I use this if I’m going with fresh pineapple juice, just to keep it smooth.
• Knife and cutting board – For slicing up pineapple wedges, strawberries, or banana if you’re feeling it.
• Toothpicks or skewers – Handy for serving prawns with the drink.
• Cocktail umbrella – Not necessary, but it really does make the glass look festive.

Ingredients

• 1 cup fresh pineapple juice (or just blend up some frozen pineapple chunks)
• 2 oz white rum (I usually go with Bacardi, but anything light works)
• 2 oz coconut cream or cream of coconut
• ½ cup coconut milk
• 1 tbsp lime juice
• ½ cup crushed ice
• 1-2 fresh pineapple wedges for garnish
• 2-3 strawberries or banana slices if you want extra color
• 6 medium prawns peeled and deveined
• ½ cup shredded coconut for coating the prawns
• ¼ cup flour and 1 egg for dredging
• Vegetable oil for frying
• Optional mango puree for a sweeter twist

Instructions

• Toss pineapple juice, rum, coconut cream, coconut milk, lime juice, and crushed ice in a blender and blend until smooth.
• Pour it into a hurricane glass.
• For the prawns, dip them in flour, then egg, then shredded coconut, and fry in hot oil until golden.
• Skewer the prawns and rest them across the rim of the glass.
• Add pineapple wedges, strawberries, or banana slices for garnish.
• Pop in a cocktail umbrella if you want to go all out.
• Serve cold with the prawns on the side or perched right on the glass.

Notes

Fresh pineapple juice is my go-to—it just tastes brighter than the bottled stuff. If I don’t have it, frozen pineapple chunks blended with ice do the trick.

For a creamier vibe, I’ll swap coconut milk for cream of coconut. If I want something lighter, I just cut back on the coconut cream and squeeze in a bit more lime.

Prawns are way better when they’re fried right before serving, so they stay crisp. Sometimes I bake them instead to use less oil—depends how I’m feeling that day.

This cocktail’s super flexible. Add some mango for sweetness, or swap in banana or strawberries for a softer fruit flavor. Hurricane glasses look the best, but honestly, any tall glass will work just fine.

Tasting Notes

So, with the first sip of this piña colada cocktail, I immediately get that creamy blend of pineapple and coconut. It’s smooth, but honestly, it doesn’t feel too heavy—which is such a relief for a summer cocktail.

There’s a gentle sweetness, but then the pineapple juice cuts through with a little tang. I really enjoy how the coconut flavor just ties it all together, making it taste like a true tropical drink.

Pairing it with coconut prawns? That’s where things get interesting. The prawns have this crisp crunch that somehow brings out more of the fruity notes in the tropical cocktail.

And the drink itself? It kind of softens the saltiness from the seafood, which I wasn’t expecting, but it’s a nice touch.

The aroma is inviting, too. Pineapple and coconut waft up and, honestly, it just reminds me of sitting somewhere close to the beach.

Texture is a big deal for me, not just flavor. The cocktail is smooth and cold, and then you get that warm, crunchy bite from the prawns.

That mix keeps every sip and bite feeling fresh and, well, kind of fun.