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Coconut Prawns with Pineapple Herb Dipping Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These crispy coconut prawns offer a wonderful contrast of textures and tropical flavours, making them a sophisticated yet simple choice for a light dinner or an impressive starter. By oven-baking the prawns instead of deep-frying, you achieve a satisfyingly golden crunch without the excess oil. The toasted coconut and panko breadcrumb coating provides a nutty sweetness that pairs beautifully with the succulent, salty prawns.

This high-protein recipe is served with a vibrant pineapple and fresh herb dipping sauce, which adds a zingy, aromatic finish to the dish. Using staple store-cupboard ingredients alongside fresh lime and herbs like basil and parsley, it is an excellent option for those seeking a nutritious, low-fat meal that does not compromise on taste. Serve these prawns as part of a summer spread or a quick weekday supper.

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Ingredients for Coconut Prawns with Pineapple Herb Dipping Sauce

  • 45g unsweetened shredded coconut

  • 30g wholemeal flour

  • 2 large egg whites

  • 1 tablespoon water

  • 120ml panko bread crumbs

  • 18 large prawns, shelled and deveined with tail part of shell left on

  • 1 tablespoon low-sodium soy sauce

  • 1/8 teaspoons freshly ground black pepper

  • 1/2 (230g) can pineapple chunks in juice

  • 1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)

  • Juice of 1/2 lime

How to make Coconut Prawns with Pineapple Herb Dipping Sauce

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Prepare the Coconut Prawns: Preheat oven to 177°C. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.

Turn oven temperature up to 218°C. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss prawns with soy sauce and pepper.

One at a time, hold prawns by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.

Place prawns on the prepared baking sheet. Bake for 10–12 minutes or until prawns are opaque throughout and coating is crisp.

Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 60ml juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.

Serve coconut prawns with dipping sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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