How To Make Coconut Bacon
Crispy, savory, smokey bacon yumminess made vegan with the help of coconut! This recipe showing you how to make Coconut Bacon will become your new favorite condiment and topping. It is fantastic added to salads, used on sandwiches, or added to a vegan breakfast.
Servings: 8
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.
Nutrition
Calories: 134kcal | Carbohydrates: 6.8g | Protein: 1.5g | Fat: 11g | Saturated Fat: 9.5g | Sodium: 221mg | Potassium: 11mg | Fiber: 2.1g | Sugar: 3.2g | Calcium: 3mg | Iron: 1mg
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