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This coconut bacon is a great addition to salads, sandwiches, soups...even desserts! But don't let me fool you-this stuff is addictive. You'll get to the point where you'll barely be able to walk by a bag without grabbing a handful of the stuff...or is that just me? This coconut bacon recipe is super easy to make, and a great way to teach non-vegans that we make damn good food too! All you need is coconut, liquid smoke, maple syrup, and liquid aminos!

Coconut Bacon [Vegan, Gluten-Free]

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Serves

3-4

Ingredients You Need for Coconut Bacon [Vegan, Gluten-Free]

  • 3 1/2 cups flaked coconut
  • 2 tablespoons liquid smoke
  • 1 tablespoon liquid aminos or soy sauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon water
  • 1 teaspoon smoked paprika (optional)

How to Prepare Coconut Bacon [Vegan, Gluten-Free]

  1. Preheat oven to 325°F.
  2. Combine liquid smoke, liquid aminos, maple syrup, and water in a large mixing bowl. Pour in flaked coconut, using a wooden spoon to gently toss the coconut in the liquid mixture. If adding smoked paprika, add and toss to coat evenly. Once the coconut is evenly coated, pour it onto a non-stick baking sheet and slide in the oven. Bake for 20-25 minutes, using a spatula to flip the 'bacon' about every 5 minutes so it cooks evenly. This stuff WILL burn if you're not keeping an eye on it and regularly flipping it, so please do. Coconut bacon can be stored in a sealed bag or container for up to a month, refrigerator optional.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1450 | Total Carbs: 70 g | Total Fat: 140 g | Total Protein: 16 g | Total Sodium: 1092 g | Total Sugar: 27 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

photourl

Amber St. Peter

See My Recipes

I'm Amber, the author of ettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!

Comments

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  1. This recipe is awful because it neither so much as opines on a liquid smoke nor demands light nonstick sheets/pans. It neither gives a smell for oven doneness nor provides legit cross-linking for the coconut to toughen.

    I\’m torn between \’wrap it in nutted kale that was good for crisping\’ and \’prep as standoff on bright pans to roasting turnip at 400 deg. F.\’ Better in July 2017, please!

  2. Hello, I tried this recipe and there is something missing. The taste was fine but it remained just as crumbly as the coconut. Did you forget the liquid or the binder ( flaxseed etc…) ? We just put some on the cheese before adding the egg to our sandwich. I guess I will put the rest on yogurt.

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