Let’s talk about this coconut bacon for a second. It’s pretty amazing that you can replicate a baconish flavor and crispness with coconut flakes. It’s savory, crispy and ready in no time at all!
I’ve had my eye on this for a while and finally decided to give it a try.
- I first heard of coconut bacon from Fettle Vegan last year, which has got tons of fanfare since, even making it onto the PPK Top 100 of 2012. Awesome!
- Then I saw this post from Cupcakes and Kale and decided it was time to try this wonder of a creation. I gave these and a few other various recipes a try. All were tasty in their own way but my mission was still not complete.
- After more searching, I finally read about adding smoked paprika from Then Squash and gave it a try. That was my favorite of all. The smoked paprika added a wonderful layer of warmth that I fell in love with. I can eat this stuff by the handfuls!
Just to be sure I was not alone in loving this, I shared it with my non-vegan friends and it was a hit. “It’s guilt free with all the flavor”, one of my friends said. They were asking me to make a batch for them and suggesting I start to sell this stuff!
That most likely won’t be happening but lucky there is a company already ahead of the curve, Phoney Baloney’s Coconut Bacon. Now you have an option to make it yourself or purchase it for convenience.
I can now say my coconut bacon mission is now complete! It’s a great recipe to have on hand, and is easy and fairly quick to make, you can be enjoying your coconut bacon in about 35 minutes from start to finish.
How to use your vegan coconut bacon:
- make the classic B.L.T. sandwich or wrap
- add it on top of soups, salads, tofu scrambles, home fries or pizza
- top it on stuffed or mashed potatoes, roasted veggies like brussels sprouts or other cooked vegetables, beans and/or legumes
And don’t forget the sweets:
- this would be great on these Butterscotch Cupcakes from Post Punk Kitchen
- or these Maple Bacon Donuts from Phoney Baloney’s
There are so many possibilities for its uses and I have no doubt that you will find all kinds of ways to add this quick and tasty tidbit to your meals!Print
A healthy alternative with all the flavor. Use on top of soups, salads, tofu scrambles, home fries. Make the classic B.L.T sandwich or wrap. Lot’s of ways to enjoy this simple and easy recipe!
- Prep Time: 5 min
- Cook Time: 15
- Total Time: 20 minutes
- Yield: Makes 7 cups
- Category: Side
- Cuisine: Vegan
- 2 tablespoons tamari, bragg’s amino’s or soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon pure maple syrup
- 1/2 teaspoon smoked paprika
- 3 1/2 cups large flaked coconut (about a 7 oz.)
- mineral salt for sprinkling, optional
- coconut oil, for greasing
Preheat oven to 325 degrees.
In a large mixing bowl, combine the tamari, liquid smoke, maple syrup and paprika, making sure to break up any clumps. Add coconut flakes and gently toss making sure to coat each flake well, toss for about 45 seconds or so.
Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet in a single layer (use two cookie sheets if needed). The key is to stir during baking to cook evenly. Sprinkle lightly with a bit of mineral salt if desired.
Place in oven and bake for 15 – 20 minutes. Set the timer for intervals of 5 minutes 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. If 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. After the first 15 minutes, keep close and watch as the coconut bacon can burn very quickly at this point. I really babied my coconut bacon towards the end, it’ll be worth your while if you do too!
Remove when coconut has a nice browned and caramelized color. Let cool, it will get crispy as it cools.
Once completely cooled you can store leftovers in an airtight container and keep in the pantry for up to a week or two. 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.
Makes 28, 2 tablespoons, servings.
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 tablespoon more of the liquid smoke of choice.
Some recipes call for an addition of 1 tablespoon water or oil in the seasoning mixture. I found that I didn’t need it and do not call for it in my recipe. Use your discretion as to whether you want/need to add this ingredient. Oil is used to help coat and bind the seasoning to the coconut flakes. Water is used to ensure there is enough liquids to coat flakes evenly.