I know I've spoken to you about coconut shrimp before but have you tried coconut chicken? Seriously! It's very good and with this batter recipe it comes out tender and delicious. You will find this one to be a hit if you fix it for guests.
We made this last night and it's just simply the best coconut shrimp and chicken you could ask for! The chicken turns out moist and tender inside with the crispy sweet crust that we love and the shrimp turn into little morsels of coconut delight with this batter. Don't forget to make up a batch of pinacolada dipping sauce (below) as that just makes it all come together! You'll think you are on vacation at an exotic tropical location instead of at home. :) Really.. this is so good. My college bound daughter wants begs me to fix this when she comes home for the weekends and even my picky husband actually loves it.

Coconut Chicken or Shrimp

boneless chicken tenders or shrimp, peeled, deveined and cleaned
1 12 oz can light Beer or water
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour

flour for first dredging
loose sweetened shredded coconut

In a large bowl, sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375ºF, quickly dredge the chicken, fish or shrimp with flour, shaking of excess then dip in the beer batter, coating well, toss some coconut on each one and drop them into the hot oil.
When they are brown on one side - less than 1 minute - turn and brown them on the other side. (fish or chicken may take longer depending on how thick they are) Drain on paper towels. Serve warm with dipping sauce.

PinaColada Dipping Sauce

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 Tbsps granulated sugar

Combine first four ingredients well in a blender. Place in serving bowl and chill until serving. Great with coconut shrimp or coconut chicken and also for dipping wings and other foods in.