Pescatarian Cassava & Coconut Panko-Style Breadcrumbs
These grain-free breadcrumbs are a pantry revelation — golden, crispy, and built entirely from shredded coconut, cassava flour, tapioca starch, and a drizzle of melted coconut oil. The combination creates a light, airy crunch that rivals any store-bought panko, with a subtle sweetness from the coconut that plays beautifully against savory coatings. Optional garlic powder and dried oregano push the flavor even further, making these crumbs genuinely versatile rather than just a workaround. They come together in one bowl and bake at a low 325°F, so the coconut toasts gently into something crisp and fragrant without burning — though you'll want to keep a close eye on that last stretch in the oven. Once cooled, they firm up even more, giving you that satisfying snap when you press them into fish fillets, shrimp, or vegetables before pan-frying or baking. Store any leftovers in an airtight container and you've got a ready-to-go coating that makes weeknight seafood dinners feel a little more special.
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Learn more →Ingredients
6 servings
- 1 cup unsweetened shredded coconut
- ¼ cup cassava flour
- 1 tbsp tapioca starch
- ½ tsp fine sea salt
- ½ tsp garlic powder (optional)
- ½ tsp dried oregano (optional)
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the shredded coconut, cassava flour, tapioca starch, salt, and garlic powder and dried oregano, if using. Drizzle in the melted coconut oil and toss until the mixture is evenly coated and slightly clumped.
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