Toss together the coconut, flour, and seafood seasoning in a bowl.  Pour onto large foil sheet. On the other side of the foil, spread arrowroot.  In a bowl, make your egg replacers.  Using tongs or hands, coat the tilapia fillets in arrowroot, then egg replacers, then coconut mixture.  Do this for each fillet and place in a pyrex 9x13 dish.  Bake at 350 for 20 minutes, turning over once halfway through.  To making dipping sauce, combine preserves with dijon mustard.