Crispy, savory, smokey bacon yumminess made vegan with the help of coconut! This recipe showing you how to make Coconut Bacon is sure become your new favorite condiment and topping. It is fantastic added to salads, used on sandwiches, or part of a vegan breakfast.
I have been making this plant based bacon for years now. And I always get the same response from people when I say the words "coconut bacon", which is that there is no way anything made from coconut can possibly taste anything like bacon. But then they try it and I can't keep them from eating it like a bowl of chips! It happens every time and I just sit back and smile.
It's really good! Smokey and salty with a dash of sweet maple to balance the flavor along with a crispy texture, which crunches perfectly when you bite into it. And what makes this plant based bacon so tasty is the use of tamari, liquid smoke, and smoked paprika. Together these ingredients not only create a rich smokey taste, but they mimic that addictable umami flavor that most people perceive as a meat like.
But the best part is that it's not meat at all. It's just the perfect combination of ingredients that trick the taste buds. Plant based cooking at its best! It is undeniably good and will win over even the toughest critic.
It's perfect to use as a replacement to crumbled bacon or as a condiment on sandwiches. Think vegan cobb salad tossed in vegan ranch dressing then sprinkled with savory coconut bacon or avocado toast topped with crispy bits of smokey plant based coconut bacon. The possibilities are endless and all you have to do is get creative!
Ingredients Needed
It only takes 5 simple to find ingredients to make this recipe!
- Large Flaked Unsweetened Coconut- Also called coconut chips, you can find them in the baking section of most markets. Shredded coconut does not produce the same results.
- Low Sodium Tamari- Low sodium soy sauce can also be used if you are not gluten-free. The tamari or soy sauce brings the saltiness to the bacon.
- Liquid Smoke- I used natural hickory, but any flavor can be used. Liquid smoke is the star ingredient in this recipe.
- Maple Syrup- Agave can also be used if you don't mind omitting the maple flavor. The maple adds to the authentic bacon like flavor.
- Smoked Paprika- It's important that you use smoked paprika and not just standard paprika that hasn't been smoked. The smoked paprika is almost as important as the liquid smoke in this recipe.
- Black Pepper- This ingredient is optional. Add it if you like your bacon peppery and omit if not.
How To Make Coconut Bacon
This recipe is super easy to make. It takes a little under 30 minutes and just one pan.
To begin, you'll need to preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat. Then in a large bowl you will mix together the low sodium tamari, liquid smoke, maple syrup, and smoked paprika. Now, add the large flaked coconut and toss to combine well.
Now to cook the bacon, lay the coated coconut flakes on the prepared sheet pan making sure to spread them out. Then bake for 12 to 15 minutes turning the coconut flakes over every 5 minutes to ensure that the pieces cook evenly. The bacon will be a golden brown color when it's done.
Once out of the oven, allow the bacon to cool on the sheet pan for 5 minutes. It will continue to crisp up as it cools down.
And there you have it! Vegan coconut bacon ready to be enjoyed and gobbled up. I actually suggest doubling the recipe so you have plenty of yummy plant based bacon on hand at anytime and all the time. It is bacon after all!
How To Store & Variations
Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. To reheat, put the bacon in the oven or toaster oven at 350°F for about 5-7 minutes being careful not to burn it.
For variations, you could try different flavors of liquid smoke. You could also add some cayenne pepper to make it spicy or garlic powder to make garlic infused bacon. The spices that you add will make it your own and can easily be altered.
This vegan Coconut Bacon is amazing because it's...
- Crispy vegan bacon deliciousness
- Smokey and savory with a touch of sweet
- Super easy to make
- Freezer friendly
I hope you love this recipe as much as I do! I often double the recipe, so I have it on hand to add to a variety of dishes.
More Meat Alternative Recipes
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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How To Make Coconut Bacon
Ingredients
- 2 cups large flaked coconut (also called coconut chips)
- 2 tablespoon low sodium tamari or low sodium soy sauce
- 1 tablespoon liquid smoke
- 1 ½ tablespoon pure maple syrup
- ½ teaspoon smoked paprika
- Pinch black pepper (optional)
- ¼ teaspoon sea salt (optional- If you use regular tamari or soy sauce you will not need this extra salt)
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper. You can also use a silicone mat or grease the pan with coconut oil.
- Combine the low sodium tamari or soy sauce, liquid smoke, maple syrup, smoked paprika, black pepper, and salt in a large bowl. Then add the flaked coconut and toss to coat well for about a minute.
- Lay the coated coconut flakes onto the prepared baking sheet making sure to spread the pieces out so that they cook evenly. If you doubled the recipe you will need to use 2 baking sheets.
- Bake at 325°F for 12 to 15 minutes turning over and moving the coconut around every 5 minutes so that the pieces evenly cook. When done the coconut will be a nice golden brown color.
- Once out of the oven, let the coconut bacon cool on the pan for about 5 minutes. It will get crispier as it cools down.
- The coconut bacon can be used in salads, on sandwiches, added to a vegan breakfast, or just as a yummy snack!
- Store leftovers in an airtight container in the fridge for 1 week or in the freezer for up to 2 months. To reheat, put it in the oven or toaster oven at 350°F for about 5-7 minutes.
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