Coconut Prawn Piña Colada Cocktail
This fun tropical cocktail pairs creamy piña colada with crisp coconut prawns for the ultimate summer party treat. Sweet, tangy, and served with crunchy seafood for a playful, beachy experience.
Equipment
- Blender
- Cocktail shaker
- Hurricane glass
- Small frying pan
- Tongs
- Strainer
- Knife and cutting board
- Toothpicks or skewers
Ingredients
- 1 cup fresh pineapple juice or blended frozen pineapple chunks
- 2 oz white rum
- 2 oz coconut cream or cream of coconut
- 0.5 cup coconut milk
- 1 tbsp lime juice
- 0.5 cup crushed ice
- 1-2 pineapple wedges for garnish
- 2-3 strawberries or banana slices optional, for garnish
- 6 medium prawns peeled and deveined
- 0.5 cup shredded coconut for coating prawns
- 0.25 cup flour for dredging
- 1 egg for dredging
- vegetable oil for frying prawns
- mango puree optional, for sweeter twist
Instructions
- In a blender, combine pineapple juice, rum, coconut cream, coconut milk, lime juice, and crushed ice. Blend until smooth.
- Pour into a hurricane glass. Garnish with pineapple wedge, strawberries, or banana slices if desired.
- For prawns: Dip each in flour, then beaten egg, then shredded coconut. Fry in hot oil until golden and crisp.
- Skewer prawns and rest across rim of glass or serve on the side. Add a cocktail umbrella if desired and serve immediately.
Notes
Fresh pineapple juice gives a brighter flavor. Bake prawns instead of frying for a lighter option. Add mango puree, banana, or strawberries for a twist. Serve prawns crisp and hot for best contrast with the cold cocktail.