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Baking sheet filled with a freshly baked batch of homemade Coconut Bacon

Coconut bacon is the answer to everyone pursuing a plant-based, vegan, grain-free, oil-free, or gluten free lifestyle…yet craving bacon.

The perfect coconut bacon is simple—requiring just eight ingredients, one pan, and fifteen minutes to prepare.

The perfect coconut bacon is crispy, smoky, savory and amazing…tastes like the real deal…well maybe that’s somewhat of a stretch…but it does make a pretty darn healthy bacon replacement.

The perfect coconut bacon is coconut perfectly tossed with smoky flavors and naturally sweetened with pure maple syrup…and then baked until golden brown and crispy.

Great for adding to salads, wraps, tacos, tofu scrambles, home fries, BLTs, sandwichesdips, and more.

 

 

 

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The Coconut

Coconut…3C large flaked coconut…wide, oversized flakes from the bulk section at health stores such as Sprout’s are perfect for making coconut bacon…yoyu can also purchase it online

When purchasing your coconut flakes, make sure all of the flakes are completely white, with no yellowing…yellowing is a sign that it’s old or has not been properly stored.

Be sure to use coconut flakes, not shredded coconut. Coconut flakes are large and flat, while shredded coconut is essentially grated coconut.

 

 

 

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The Other Ingredients

  • 1Tbsp neutral high-heat oil—such as avocado, sunflower or grapeseed
  • 1Tbsp soy sauce…this adds saltiness and flavor…for gluten-free bacon, use gluten-free tamari or coconut aminos
  • 1Tbsp maple syrup…use more or less depending on your taste preferencesd…you could also completely leave it out if you’re like me, and don’t actually like the taste of maple syrup.
  • 2-½Tbsp liquid smoke…there are different flavors of liquid smoke—such as hickory and mesquite—use your favorite. You could also add ½tsp more smoked paprika and a dash or two more of tamari instead.
  • Spices…1/4tsp pepper…1/4tsp garlic powder…1 tsp smoked paprika…pinch sea salt… 1/2 tsp black pepper…mineral salt for sprinkling, optional

 

 

 

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Instructions

Prep…Preheat oven to 325. Line large rimmed baking sheet with parchment paper.

Make the “Stuff”…Stir everything but the coconut together.

Add coconut…Toss for about 45 seconds or so…making sure to coat each flake well. The “stuff” will likely pool at the bottom, so be sure to mix well.

Layer…Spread the coconut flakes to the baking sheet in a single, even layer. If there is any leftover marinade in the bowl, drizzle it on top. Sprinkle lightly with a bit of mineral salt if desired. Don’t worry if the coconut flakes aren’t spread out perfectly even because you will be stirring it every now and then while it is baking.

Bake…Place cookie sheet on the center rack of your oven. Bake 15min, checking and stirring every five minutes until the “bacon” has a nice browned and caramelized color. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly. Your final baking time might be shorter or longer, depending on the size of your coconut flakes and your oven.

Cool…Let the coconut flakes cool for about fifteen minutes. The flakes will become crispier as they cool.

Store…Any leftover bacon can be stored  in a freezer-safe bag or an airtight container at room temp for about a month. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes or under the broiler for a few seconds, keeping an eye that it doesn’t burn.

 

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