In a bowl, mix the shredded coconut, salt, pepper, and lime zest.
Gather two more bowls, crack the egg in one, whisk well, and add the flour to the other bowl.
Now, coat the prawns first in flour, then egg, and last in the coconut mix.
Place the crumbed prawns on a tray and when they are all coated, place in the fridge for 10-20 mins.
Add coconut oil to a skillet on medium high heat. When hot, shallow fry the crumbed prawns. Be careful not to overcrowd. Cook the prawns until browned on each side.
Serve with herbed yoghurt dipping sauce or tartare.