Pork Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy, golden, and completely plant-based, these cassava and coconut breadcrumbs deliver that satisfying panko-style crunch without a single animal product in sight. Shredded coconut forms the airy, flaky base while cassava flour and tapioca starch bind everything together into crumbs that toast up beautifully in the oven. A drizzle of melted coconut oil helps the mixture clump just enough to mimic the texture of traditional breadcrumbs — the kind you'd reach for to coat a cutlet or top a baked casserole. Optional garlic powder and dried oregano give them a savory edge that makes them genuinely versatile, not just a workaround. The whole process comes together on a single baking sheet, and the crumbs crisp up even further as they cool, so don't rush them out of the pan. Store any leftovers in an airtight container and you've got a ready-to-go topping that works on everything from roasted vegetables to pasta bakes.
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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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