For the prawns 

1 cup large king prawns, peeled, deveined, tails intact
1/4 cup plain flour
1 egg
1/2 cup shredded coconut
1/2 cup panko crumbs
Vegetable oil, for shallow-frying

For the salsa 

1/4 a Dole Pineapple - diced finely
1 Avocado - diced finely
1 Lime - zest and juice
1 Chilli - diced finely
1/2 Red Onion - diced finely
A handful of Coriander - finely chopped

For the coconut lime aioli

½ cup of natural Coconut yoghurt
1 Lime zest & juice
1 Garlic clove - minced
½ tsp smoked paprika

To serve 

Giannis wraps 
Iceberg lettuce
Extra Coriander
Extra Lime

1. Preheat oven to 180C. Grease 8 large ramekins with oil.
2. One at a time, press your wraps into each ramekin (you may need to microwave to soften first), Bake for 10 minutes or until you have beautiful golden crispy taco bowls. Set aside.
3. Place flour in a bowl. Add prawns. Toss to coat.
4. Whisk egg in a shallow bowl.
5. Combine coconut and breadcrumbs on a plate.
6. Dip 1 prawn in egg mixture, then breadcrumb mixture. Place on a plate. Repeat with remaining prawns, egg mixture and breadcrumb mixture. Pop in the fridge to sit until you are ready to fry.
7. To make the salsa, combine all of the salsa ingredients, stir to combine and season to taste
8. To make the coconut aioli, combine all of the aioli ingredients, stir to combine and season to taste
9. In a large heavy based fry pan over a high heat, heat the oil for frying. Fry off the prawns very carefully until golden brown and drain off extra oil with a paper towel.
10. Fill your taco bowls with iceberg lettuce, salsa, coconut aioli, crispy prawns and fresh herbs. Devour!