Name: Coconut Crusted Tilapia Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Seafood
Ingredients: 4 (6 ounce) tilapia fillets; 1 (14 ounce) can of coconut milk; 1 cup shredded coconut; 1 teaspoon kosher salt; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon powdered garlic; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne

Jump to Recipe

If you’re craving a taste of the tropics that’s easy enough for a weeknight but special enough for guests, Coconut Crusted Tilapia is your answer. This vibrant dish combines flaky, mild tilapia filets with a golden, aromatic coconut coating that’s bursting with flavor and crunch. The marinade of creamy coconut milk and warm spices infuses every bite with richness and a lovely subtle heat. Serve it up for dinner and watch everyone swoon over this irresistibly crisp, savory, and slightly sweet creation that’s both healthy and utterly satisfying.

Ingredients You’ll Need

Coconut Crusted Tilapia Recipe - Recipe Image

Ingredients You’ll Need

What makes Coconut Crusted Tilapia such a winner is how each ingredient brings something unique to the party, from texture to color and depth of flavor. A short, simple list, but every item is essential in making this dish pop — don’t skip a thing!

Tilapia fillets: Delicate, mild, and quick to soak up all those tropical flavors, tilapia is the ideal canvas for this recipe.
Coconut milk: Full-fat coconut milk helps tenderize the fish with creamy richness while lending subtle sweetness.
Shredded coconut: This adds the signature crunch and a beautiful, toasted coconut flavor to the crust — freshly shredded is best, but bagged works too.
Kosher salt: A sprinkle draws out the tilapia’s natural flavor and balances all the sweet and spicy elements.
Cumin: Adds a warm, earthy depth that pairs beautifully with coconut and seafood.
Paprika: Adds a gentle smokiness and a warm, appetizing color to the crust.
Powdered garlic: Infuses savory, aromatic notes without overpowering the delicate fish.
Ground ginger: Brings gentle heat and bright zing, lifting up the coconut and fish.
Turmeric: Infuses the coating with gorgeous color and a subtle, earthy aroma.
Cayenne: Just a hint brings a whisper of heat that takes this dish from good to unforgettable.

How to Make Coconut Crusted Tilapia

Step 1: Preheat the Oven

Start by setting your oven to 400 degrees F. This ensures it’s good and hot, ready to work its magic and deliver an extra crispy crust on your Coconut Crusted Tilapia. Getting your oven up to temp before you begin means the fish will bake up quickly and perfectly golden when you’re ready.

Step 2: Marinate the Tilapia in Coconut Milk

Pour the coconut milk into a shallow dish and nestle in your tilapia fillets, making sure each piece is coated. Pop the whole thing into the fridge for at least 10 minutes, or up to a full 24 hours if you’ve got the time. This step isn’t just for flavor — the coconut milk softens the fish, gives it delicate sweetness, and helps the crust stick later on.

Step 3: Mix the Coconut Crust

While the fish marinates, combine shredded coconut, cumin, paprika, powdered garlic, ground ginger, turmeric, and cayenne in a bowl or spread out on a large plate. This punchy blend is what gives Coconut Crusted Tilapia its signature color, aroma, and flavor-packed crunch. Toss everything together so each bite gets a little of every spice!

Step 4: Season and Crust the Tilapia

Take the tilapia out of the coconut milk marinade and pat off any extra liquid, then sprinkle each fillet evenly with kosher salt. Next, press both sides of each piece into the coconut-spice mixture, gently but firmly, to ensure every nook and cranny gets a good coating. Don’t be shy with the crust — more is definitely more here.

Step 5: Bake to Flaky Perfection

Arrange the coated tilapia filets on a parchment-lined baking sheet. Slide them into your preheated oven and bake for about 15 minutes. The fish should be opaque and flake easily with a fork, while the coconut crust turns golden and crispy. Prepare yourself — the aroma is completely irresistible!

Step 6: Serve Immediately

Once your Coconut Crusted Tilapia is out of the oven, move quickly! This dish is at its best hot and fresh, when the crust is delightfully crisp and the tender fish inside practically melts on your fork. Serve it up right away to enjoy every crunchy, coconutty bite.

How to Serve Coconut Crusted Tilapia

Garnishes

A finishing flourish goes a long way for both flavor and appearance. Freshly chopped cilantro or parsley adds brightness and a pop of green. Squeeze fresh lime over the fillets for a zingy, citrus note that wakes up all the cozy flavors in the Coconut Crusted Tilapia. If you love a little extra heat, finely sliced red chili or a scattering of pickled onions makes for a bold, colorful topper.

Side Dishes

Pairing Coconut Crusted Tilapia with the right sides really brings the meal together. Steamed jasmine rice or coconut rice play up the tropical vibe, while a crisp cucumber salad or lightly dressed slaw offers freshness and crunch. Roasted sweet potatoes, sautéed greens, or even grilled pineapple are fantastic ways to round out your table and soak up every drop of flavor.

Creative Ways to Present

Impress your guests (or yourself!) by serving Coconut Crusted Tilapia in tacos with mango salsa, or flake the fillets over a bright salad for a light, summery main course. Try it as sliders on soft buns with spicy aioli and lettuce, or set up a DIY fish taco bar with all your favorite toppings for a festive twist. Don’t be afraid to get a little playful!

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Coconut Crusted Tilapia, store the cooled fillets in an airtight container in the refrigerator for up to two days. To keep the crust from getting too soggy, make sure not to pile the pieces on top of each other — a single layer is best.

Freezing

Coconut Crusted Tilapia freezes surprisingly well! Lay cooked, cooled fillets on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months. Thaw overnight in the fridge for best texture before reheating.

Reheating

The key to reviving the crispy crust is high, dry heat. Reheat leftover Coconut Crusted Tilapia in a 375 degree F oven for 8–10 minutes until hot and crunchy, or use an air fryer for extra crispness. Avoid microwaving, which can turn the crust soft — trust me, the oven method is worth it.

FAQs

Can I make Coconut Crusted Tilapia with a different type of fish?

Absolutely! Any mild, firm white fish fillet works well with this recipe — try cod, haddock, or even mahi-mahi. Adjust cooking times slightly based on fillet thickness, but otherwise, the coconut crust is delicious on just about any fish.

Is there a gluten-free way to make this coconut crust?

Yes, the beautiful thing is Coconut Crusted Tilapia is naturally gluten-free as written! Just double-check that your spices and coconut are certified gluten-free if you’re highly sensitive, but otherwise, no modifications are needed.

How long should I marinate the tilapia in coconut milk?

A minimum of 10 minutes is plenty to infuse flavor and improve moisture, but you can marinate up to 24 hours if you want to prep ahead or deepen the coconut taste. The longer marinating time makes the fish even more tender and flavorful.

How do I know when the tilapia is perfectly cooked?

The fillets are done when the crust is gorgeous and golden, and the fish flakes easily when you press with a fork. An internal temperature of 145 degrees F is ideal. The key is not to overbake — 15 minutes is usually just right for 6-ounce pieces.

Can I pan-fry or air fry Coconut Crusted Tilapia instead of baking?

Definitely! Both methods work beautifully. For pan-frying, use medium heat and cook 3–4 minutes per side. In an air fryer, try 400 degrees F for 8–10 minutes. Just make sure not to overcrowd, so the crust gets crisp all around.

Final Thoughts

If you’re looking for a fresh new way to enjoy fish at home, Coconut Crusted Tilapia checks every box: crispy, flavorful, wonderfully easy, and crowd-pleasing every single time. Give it a try — this vibrant, crunchy, coconutty dish might just become your new favorite, too!

Coconut Crusted Tilapia Recipe

★★★★★

5.1 from 30 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Coconut Crusted Tilapia recipe is a flavorful and easy way to prepare tilapia. The combination of coconut and spices creates a delicious crust that perfectly complements the mild taste of the fish.

Instructions

Preheat the oven: Preheat the oven to 400 degrees F.
Marinate the tilapia: Cover the tilapia in the coconut milk and refrigerate for at least 10 minutes.
Prepare the coconut crust: Combine coconut, cumin, paprika, garlic, ginger, turmeric, and cayenne. Spread mixture on a plate.
Coat the tilapia: Remove tilapia from the marinade, sprinkle with salt, and coat each side with the coconut mixture.
Bake: Place fillets on a parchment-lined baking sheet and bake at 400 degrees F for 15 minutes or until fish is flaky.
Serve: Serve immediately.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: Seafood