Coconut Bacon
Coconut Bacon, made with smoky flavors and naturally sweetened with pure maple syrup, bakes up savory and crispy and is SO easy to make. It’s healthy, oil-free, and a tasty, guilt-free vegan bacon!
Coconut Bacon For The Win!
It’s amazing that you can replicate a bacon-ish flavor and crispness with coconut flakes. This recipe is savory, crispy, and a great vegan ‘bacon’ for those looking to replace the other bacon with a cute face!
Now, I’m not going to fool you into believing this tastes exactly like bacon. But if you can appreciate it for what it is, and that it makes a pretty darn good plant-based bacon replacement – well then, I think you’re going to love this coconut bacon recipe as much as I do!
It’s super versatile and easy to make, baking up fast within 15 minutes. Plus, it’s gluten-free, grain-free, and can be made oil-free!
Without further ado, let’s make some plant-based bacon…
Ingredients & Substitutions
In this recipe, coconut is tossed with tamari, pure maple syrup, smoked paprika, and liquid smoke, then baked until golden brown and crispy for delicious faux-vegan bacon!
Here is what you’ll need (measurements are in the full recipe card below):
- Coconut – Large-flaked coconut, with its wide, oversized flakes, is perfect for making coconut bacon! I buy mine from the bulk section at my local Sprouts, but you can find it on the shelves or online at Amazon (affiliate link).
- Tamari: To add saltiness and flavor, tamari, coconut aminos, or soy sauce will work wonders!
- Pure Maple Syrup: Use more or less maple syrup to suit your taste. I like the maple flavor and usually add a heaping tablespoon. Omit it if you don’t want any maple flavor at all.
- Liquid Smoke: There are different flavors of liquid smoke – hickory, mesquite, etc. – use your favorite. For a more intense smoke flavor, add up to 1 more tablespoon of the liquid smoke of your choice. Since liquid smoke can be a little controversial, feel free to omit it. I’ve made coconut bacon without liquid smoke, and it’s just as delicious.
- Smoked Paprika: The smoked paprika added a wonderful layer of warmth that I fell in LOVE with, and I highly recommend adding it to your coconut bacon seasoning.
How To Make Coconut Bacon
Mix: In a large bowl, combine the tamari, liquid smoke, maple syrup, and paprika, breaking up any clumps. Add coconut flakes and gently toss to coat each flake well for about 45 seconds.
Layer: Scoop seasoned coconut flakes onto a lightly greased, or parchment paper-lined, rimmed baking sheet in a single layer. Sprinkle lightly with a bit of mineral salt if desired.
The key will be to stir during baking to ensure even cooking, so don’t worry if the coconut flakes aren’t spread out perfectly evenly.
Bake: Place in the oven, on the center rack, and bake for 12-15 minutes. Every 5 minutes, stir the coconut flakes (you can see the progress in the above photo). Remove when the coconut has a nice, browned, caramelized color (pictured below).
Cool: Let the coconut bacon cool; it will get crispy as it cools.
Key Tips For Success
- Use thick coconut flakes, not shredded coconut. Thick flakes give you that perfect crispy, bacon-like texture. Shredded coconut tends to burn and become too crumbly.
- Stir twice during baking. This is key to even cooking, so be sure to give it a good mix, and don’t worry if the coconut flakes aren’t spread evenly on the pan.
- Watch it closely while baking. Coconut bacon can go from perfectly crispy to burnt very quickly. Keep an extra eye on it at the 12-minute mark.
- Balance the sweet and smoky flavors. The maple syrup and paprika or liquid smoke are what make it taste like bacon. Taste the marinade before adding the coconut and adjust as needed.
- Let it cool completely on the baking sheet. It will crisp up even more as it cools.
Storage
Keep cooled coconut bacon in an airtight container at room temperature for up to 7 days, or freeze for up to 2 months. Re-crisp in the oven or air fryer for a few minutes if needed.
Adjusting For Dietary Restrictions
- Oil-Free: To make this coconut bacon recipe oil-free, use a Silpat or parchment paper (affiliate links) to line your baking sheet. You won’t need to use any oil.
- Gluten-Free: For gluten-free coconut bacon, use tamari or coconut aminos. If using coconut aminos, be sure to add a little extra salt, since they aren’t as salty as tamari or soy sauce.
Our Favorite Ways To Use Vegan Bacon
There are so many possibilities with coconut bacon, and I have no doubt that you will find all kinds of ways to add this quick and tasty tidbit to your meals! Here are a few of my favorite options:
- Sandwich: make the classic B.L.T. sandwich or wrap. It’s great on avocado toast too (shown below)!
- Soup: Add it on top of Split Pea Soup, Vegan Cauliflower Soup, or Potato Leek Soup.
- Breakfast: Serve crumbled-on Tofu Scrambles or Sweet Potato & Yukon Gold Home Fries.
- Salad: It’s great in this Crisp Apple & Coconut Bacon Salad or Cobb Salad.
- Veggies: Top it on stuffed or mashed potatoes, roasted veggies such as Brussels sprouts, or other cooked vegetables, beans, and/or legumes.
- Sweets: It’s perfect on these Butterscotch Cupcakes from PPK or these Maple Bacon Donuts from Phoney Baloney’s.
Don’t want to make your own? You can purchase packaged coconut bacon right here: Phoney Baloney’s Coconut Bacon.
I hope you loved this vegan bacon recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make. ♥︎
Print Recipe
COCONUT BACON
- Total Time: 20 minutes
- Yield: Makes 2 cups 1x
Description
Coconut bacon – a healthy vegan ‘bacon’ alternative with all the flavor. Use on top of soups, salads, tofu scrambles, home fries. Make the classic B.L.T sandwich or wrap. Lots of ways to enjoy this simple and easy recipe!
Ingredients
- 2 tablespoons tamari, coconut aminos, or soy sauce
- 1 tablespoon liquid smoke, optional*
- 1 tablespoon pure maple syrup
- 1/2 teaspoon smoked paprika
- 2 cups large flaked coconut
- mineral salt for sprinkling, optional
- coconut oil for greasing, optional
Instructions
Preheat oven to 325 degrees.
Mix: In a large mixing bowl, combine the tamari, liquid smoke, maple syrup, and paprika, breaking up any clumps. Add coconut flakes and gently toss, making sure to coat each flake well, for about 45 seconds.
Layer: Using a slotted spoon, scoop the seasoned coconut flakes and place them onto a lightly greased or parchment paper-lined rimmed baking sheet in a single layer. The key is to stir while baking to ensure even cooking. Sprinkle lightly with a bit of mineral salt if desired.
Bake: Place in the oven and bake for 12-15 minutes. Set the timer for two 5-minute intervals and stir each time, making sure to rearrange all pieces by bringing the center flakes to the outside and the outside flakes to the center for even cooking. Keep an extra eye on it in the last few minutes. If making a double batch and using two cookie sheets, you may even like to change the position of the sheets in the oven after the second interval, moving the top sheet to the bottom rack and vice versa. Remove when the coconut has a nice, browned, caramelized color.
If, for some reason, you need to bake longer than 15 minutes, keep a close eye on it, as the coconut bacon can burn very quickly at this point. I really babied mine towards the end, it’ll be worth your while if you do too, so it doesn’t burn.
Cool: Let it cool; it will get crispy as it cools.
Makes 28 2-tablespoon servings.
Notes
Store: Keep cooled coconut bacon in an airtight container at room temperature for up to 7 days or freeze for up to 2 months. Re-crisp in the oven or air fryer for a few minutes if needed.
Use more or less maple syrup to suit your taste. I like the maple flavor and usually add a heaping tablespoon. Omit it if you don’t want any maple flavor at all.
Keep in mind, there are different flavors of liquid smoke – ie, hickory, mesquite, etc., use your favorite. For a more intense smoke flavor, add up to 1 more tablespoon of the liquid smoke of your choice.
*If not using liquid smoke, add 1/2 teaspoon more smoked paprika and 1 1/2 teaspoons more of tamari and pure maple syrup.
Air-Fryer: Cook at 325°F (165°C) for 8–12 minutes, shaking the basket halfway through. Keep a close eye on it as it can cook faster in the air fryer.
RECOMMENDED EQUIPMENT: Using a silpat or parchment paper will help to keep your coconut bacon oil-free! (affiliate links)
- Prep Time: 5 min
- Cook Time: 15
- Category: Side
- Method: bake
- Cuisine: Vegan
FAQs
- Why isn’t my coconut bacon getting crispy? Make sure you’re using thick coconut flakes (not shredded), stirring during baking, and baking at the right temperature. Overcrowding the pan too much may cause steaming instead of crisping; try using two baking sheets.
- Can I use shredded coconut instead of flakes? You can, but the texture won’t be as good. Shredded coconut tends to burn faster and doesn’t get as crispy. Thick flakes give the best “bacon-like” result.
- Does coconut bacon actually taste like real bacon? It has a wonderful sweet, smoky, salty, and slightly chewy-crispy texture that many people love. While it doesn’t taste exactly like pork bacon, it’s a delicious plant-based alternative.
- Can I make this in the air fryer? Yes! Cook at 325°F (165°C) for 8–12 minutes, shaking the basket halfway through. Keep a close eye on it as it can cook faster in the air fryer.
- Can I freeze coconut bacon? Absolutely. Freeze in a single layer on a tray, then transfer to a freezer bag. Re-crisp in the oven or air fryer for a few minutes when ready to eat.
- Is coconut bacon gluten-free? Yes, this recipe is naturally gluten-free as long as your liquid smoke and other seasonings are gluten-free.
FOLLOW TSV on Facebook, Instagram, Pinterest, Youtube, or Subscribe (email) for more recipes and inspiration! ♥︎
I have been vegan for 15 years and I realized today that I hadn’t made coconut bacon for a really long time. Instead of using my old recipe, I decided to google search and found this one…I saw the five star ratings and decided this was the one. It’s really fabulous, truly it’s the best coconut bacon recipe I’ve had. I plan to use it on my Avocado, lettuce, tomato, dill pickle, mayo sandwich, and in my kale Caesar salad. YUM! Thanks so much for this recipe and for not being afraid to say you’re vegan.
I didn’t have a lot of the ingredients in this, but this recipe inspired me to get creative 😄.
Organic Red Miso Paste + Organic Date Sugar + Organic Paprika + Hot Water + mix & toss with Organic Coconut Flakes + sprinkle Pink Himalayan Salt + bake three sets of 5-minutes with a toss-y stir in between. Thanks, Simple Veganista! ♥️
I love this combination, will have to try myself! Thanks for the inspiration. :)
Yay! I hope you enjoy as much as I did 💖 I did about 1 part miso paste 4 parts date sugar, 3 parts water, 1/4 part paprika… tossy stir to lightly coat the coconut flakes, spread out on sheet pan… and tiny sprinkle salt before baking (b/c miso paste is already salt-ified 🤪)
Yum-alisciousness wow hahaha
Began to burn during second-5 min interval. After 5 min, I’ll definitely check & toss every 1 min. Tasty
Would this work for shredded coconut?
You can try it, but the cooking time will be reduced since thinner shredded coconut will crisp up faster than the thicker coconut used in the recipe. Keep an on it the whole time. We would love to know how it goes, it’s super helpful to others as well!
Outstanding! I was skeptical but I loved this.
Great taste. However in my oven the last 10 minutes yielded a Cajun version. Next time I think we will remove after ten minutes.
Delicious, great in sandwiches as well as the cobb salad recipe. Loving your recipes, so yummy! Having never had real bacon, I am not sure how this compares, but it has a nice umami and mesquite type flavour.
We absolutely loved this coconut bacon! It was so easy and delicious. Thank you for the great recipe!