Crispy, golden, and surprisingly versatile, these cassava and coconut breadcrumbs are a brilliant swap for the panko you'd normally reach for. Traditional breadcrumbs are an automatic no-go when avoiding rye and other grains, but this recipe sidesteps all of that by leaning on shredded coconut, cassava flour, and tapioca starch — ingredients that are naturally grain-free from the start. The result is a light, crunchy coating with a subtly toasty flavor that works beautifully on everything from baked chicken to roasted vegetables. A drizzle of melted coconut oil helps the mixture clump just enough to mimic that classic panko texture, while optional garlic powder and dried oregano give it a savory edge that plain breadcrumbs rarely achieve. The whole thing comes together on a single baking sheet in under fifteen minutes, so it's easy to make a fresh batch whenever you need it. Just keep a close eye on the oven toward the end — the coconut goes from golden to overdone fast, but nail the timing and you'll have a pantry staple worth making on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
