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Faux Fish Sticks with Coconut Basil Cream (Vegan + GF)

Snack time doesn't have to be plain and boring! Try these not-so-fishy sticks and delicious creamy dip!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 sticks (about)



  • 2 400 g or 14oz cans hearts of palm
  • 1 1/3 cups panko breadcrumbs divided (replace with gf breadcrumbs if needed)
  • 2 teaspoons worchestershire *see note
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregeno
  • 1/4 teaspoon pepper

Coconut Basil Crema:

  • 1 400 ml 13.5oz can coconut milk
  • 1/2 cup fresh basil leaves
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine 2/3 cup breadcrumbs with other ingredients for sticks in a food processor and pulse a few times until roughly chopped.
  2. Form into stick shapes, dip into remaining crumbs, and turn to coat all sides. Heat about 1/4 inch of oil in a medium skillet over medium heat. Fry a few sticks at a time for 1 - 2 minutes per side then remove to paper towel lined plate.


  1. Combine all ingredients in food processor or blender and pulse until smooth. Pour into a small saucepan and place over medium low heat. Stir constantly until it begins to thicken, about 4 minutes. Serve warm with sticks or refrigerate to serve cold.

Recipe Notes

If you prefer, these can be baked at 400 degrees F (200 C) for 12-15 minutes until crispy instead of frying. *if you are a vegan be sure to use a vegan worchestershire sauce because most worchestershires contain anchovy.