Coconut Crusted Fish

This coconut rice dish makes a terrific accompaniment to many Thai entrees,
as well as other world cuisine dishes.


4 (170 gram) fish fillets
1 can of Kentaste Coconut Milk
1 cup shredded coconut
1 teaspoon kosher salt
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon powdered garlic
½ ground ginger
½ teaspoon turmeric
¼ teaspoon cayenne


1. Preheat the oven to 400 degrees F

2. Cover the tilapia in the Kentaste coconut milk and let it marinate in the refrigerator for at least 10 minutes (up to 24 hours).

3. Combine the Kentaste coconut flour, cumin, paprika, garlic, ginger, turmeric, and cayenne. Spread coconut mixture across a plate.

4. Remove the tilapia from the refrigerator and sprinkle with that salt. Then coat each side with the coconut mixture

5. Place fillets on a parchment-lined baking sheet and bake the tilapia for 15 minutes or until the fish is flaky.

6. Serve immediately.

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