Make bacon out of coconut? Insanity! But it’s true, and it’s bloody delicious. This follows on from my previous recipe Tempacon, because I went on a bit of a bacon bender recently.
While the Tempacon is great as a stand-alone ‘bacon’ and on sandwiches, the Coconut bacon is great as a ‘Bacon Bits’ substitute in salads and wraps. So whatever your bacon fancy, Cruelty Free Recipes has you covered 😉
- 1¾ cups flaked coconut
- 3 tsp liquid smoke
- 1½ tsp tamari
- 1½ tsp pure maple syrup (I used coconut nectar)
- 1½ tsp water
- ½ teaspoon smoked paprika (optional – I didn’t add it)
- Preheat oven to 160c.
- Combine liquid smoke, tamari, 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 it the oven. Bake for 20-25 min, 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 week, refrigerator optional.