How To Make Coconut Bacon
This vegan coconut bacon recipe offers the perfect balance of sweet, savory, and smoky flavors. The large coconut flakes are coated in a delectable mixture of tamari soy sauce, Liquid Smoke, and maple syrup before being baked to crispy perfection. The end result is a versatile and crunchy bacon alternative that can be enjoyed on its own or as a delicious topping for salads, sandwiches, and more. With just a handful of ingredients and easy steps, you'll have a batch of irresistible coconut bacon ready in no time!
— Constant Cookbook
Ingredients
- 3 cups large, unsweetened coconut flakes (not regular shredded coconut!)
- 3 tablespoons reduced sodium tamari soy sauce (or other soy sauce)
- 2½ tablespoons Liquid Smoke (pecan or hickory flavor)
- 1½ tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper (optional).
- Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper.
- Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you’ll probably only need to bake for 12 minutes. For crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool.
- Let the coconut bacon cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost!
Cook Time
13M
Prep Time
PT2M
Nutrition
- Serving Size: 1/4 cup
- Calories: 110 calories
- Sugar Content: 2.5 g
- Sodium Content: 180.3 mg
- Fat Content: 10 g
- Saturated Fat Content: 9 g
- Carbohydrate Content: 5.9 g
- Fiber Content: 2 g
- Protein Content: 1.5 g
- Cholesterol Content: 0 mg
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