Please note – pour out the coconut cream into a bowl and mix together. It separates and there’s a solid portion and a liquid portion. You can microwave it for 30 seconds so they mix together more easily.
In a small bowl whisk 2 tablespoons cream of coconut, sugar and sour cream until well combined.
Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.
3/4 cup panko bread crumbs, 4 oz crushed pineapple, 1 tbsp pineapple juice, splash lime juice, 1 tsp Malibu Rum
Refrigerate until ready to serve. You can make this in advance as well.
Coconut Shrimp
Cover a large baking sheet with parchment paper.
Season the shrimp with salt and pepper.
1.5 lb large shrimp
Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
3 tbsp corn starch
In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
3/4 cup coconut, 3/4 cup panko bread crumbs
Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut cream, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
3 tbsp unsweetened coconut cream
Place them on the baking sheet. Continue until they’re all coated.
Repeat with the remaining cornstarch and shrimp until they’re all coated.
Cover them with plastic wrap and refrigerate until ready to cook.
Air Fryer Instructions
Set each of the shrimp in the air fryer so they’re not touching
Spritz with olive oil spray
Air Fry at 400 for 7 minutes – flip
Spray and air fry 7 min more
Oil Directions
In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
Fry the shrimp in batches of 6 – 8 shrimp about 3 minutes or until golden.