Coconut Panko Crusted Baked Tilapia – Regular or Gluten Free

  • Author: The Kitchen Whisperer

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  • 4 Tilapia loins
  • 1 1/2 cups Gluten Free Panko – use Vanilla Chex *See Note
  • 1 cup sweetened shredded coconut
  • 1/2 cup flour (or 1/2 cup gluten free vanilla panko pulsed to a powder)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 XL egg
  • 1 tablespoon water
  • Tropical Sriracha Aioli


  1. Preheat oven to 425F.
  2. Place a cooling rack on a baking sheet and spray with olive oil.
  3. In one pie pan mix together the flour, salt and pepper.
  4. In a second pie pan, beat the egg with the water until well combined and frothy.
  5. In a third pie pan mix together the panko and coconut.
  6. Pat the tilapia loins dry and dredge both sides in the flour till coated.
  7. Dip the coated tilapia in the egg and let the excess drip off.
  8. Lay the tilapia in the panko coconut mixture and spoon the mixture over top and gently press down.
  9. Lift up and flip, ensuring all sides are coated.
  10. Gently place on the cooling rack.
  11. Repeat for all loins.
  12. Bake 15-17 minutes or until the fish flakes.
  13. Serve on a bed of spinach with a side of Tropical Sriracha Aioli.


You can use regular Panko breadcrumbs in place of the gluten free ones.

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