Preheat your oven to 375°F (190°C) if you're baking the tilapia.

Pat the tilapia fillets dry with paper towels to help the glaze adhere better.

Heat the coconut oil in a large skillet over medium heat. Add the minced garlic and ginger and cook, stirring frequently, until the garlic becomes fragrant and golden, but not burnt.

Stir in the coconut aminos and let it simmer for about 1-2 minutes to create a richer glaze.

Place the tilapia fillets in the skillet and turn them to coat in the glaze. Cook for about 2-3 minutes per side until the fillets are golden and the glaze has thickened slightly. Alternatively, if baking, place the fillets in a baking dish, pour the glaze over them, and bake for 15-20 minutes or until cooked through.

Stir in the unsweetened shredded coconut and chopped scallions. Cook for an additional 1-2 minutes until the scallions are tender and the coconut is lightly toasted.

Serve the tilapia fillets hot, garnished with extra scallions if desired.

Enjoy this flavorful dish with your favorite side dishes.