Coconut-crusted snapper

  • 1 cup coconut yoghurt (or regular yoghurt)
  • 500g snapper or other white fish (cut into 4 to 5 cm wide fingers)
  • 1/2 cup coconut flour
  • 1 cup desiccated coconut
  • pinch of pepper (or cayenne)
  • salt
  • 3-4 tbsp white coconut oil


  1. Coat the fish fingers by dipping in coconut yoghurt, cover and place in the fridge to marinate overnight.
  2. In a large, shallow bowl combine the coconut flour, desiccated coconut, pepper and salt.
  3. Dip each piece of fish in crumb mixture, until well coated.
  4. Heat oil in a pan over medium heat.
  5. Shallow fry the fish for 2-3 minutes on each side, or until golden and cooked through


Above recipe was an adaptation we made from the original recipe on Taste (New Zealand) magazine [Nov/Dec 2017 issue]

We adapted the recipe to use more Ceylo Coco ingredients to see if it worked and it did. Wonderfully! Thank you for coming up with such an amazing recipe that we could adapt and use, Taste Magazine !