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!
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…
Ingredient Notes
In this recipe, coconut is tossed with tamari, pure maple syrup, smoked paprika, and liquid smoke and 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 are perfect for making coconut bacon! I buy my mine from the bulk section at my local Sprout’s, but you can find it on the shelves or online (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 tablespoon more of the liquid smoke of 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 you may like to add a little extra smoked paprika instead.
- 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 mixing bowl, combine the tamari, liquid smoke, maple syrup and paprika, making sure to break up any clumps. Add coconut flakes and gently toss to coat each flake well, about 45 seconds or so.
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 cook evenly, so don’t worry if the coconut flakes aren’t spread out perfectly even.
Bake: Place in the oven, on the center rake, and bake for 15 minutes. Every 5 minutes stir the coconut flakes (you can see the progress in the above photo). Remove when coconut has a nice browned and caramelized color (pictured below).
Tip: If you need to bake longer than 15 minutes, keep close and watch as the coconut bacon can burn very quickly at this point.
Cool: Let the coconut bacon cool, it will get crispy as it cools.
How To Store
Once completely cooled, store leftovers in an airtight container and keep in the pantry for up to 2 months. 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.
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 it isn’t as salty as tamari or soy sauce.
Serving Suggestions
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, Cobb Salad, or simple house 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.
PrintCOCONUT BACON
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!
- Prep Time: 5 min
- Cook Time: 15
- Total Time: 20 minutes
- Yield: Makes 2 cups 1x
- Category: Side
- Method: bake
- Cuisine: Vegan
Ingredients
- 2 tablespoons tamari, coconut aminos or soy sauce
- 1 tablespoons liquid smoke, optional
- 1 tablespoons 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, 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.
Layer: Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, rimmed baking sheet in a single layer. The key is to stir during baking to cook evenly. Sprinkle lightly with a bit of mineral salt if desired.
Bake: Place in oven and bake for 15 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 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 coconut has a nice browned and caramelized color.
If for some reason you need to bake longer than 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 so it doesn’t burn.
Cool: Let cool, it will get crispy as it cools.
Store: Once completely cooled you can store leftovers in an airtight container and keep in the pantry for up 1 to 2 months. 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.
Notes
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.
If not using liquid smoke, add 1/2 teaspoon more smoked paprika and a dash or two more of tamari.
RECOMMENDED EQUIPMENT: Using a silpat or parchment paper will help to keep your coconut bacon oil-free! (affiliate links)
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Thank you so so so much for this recipe! I’m trying my hardest to become a full fledged vegetarian and eventually vegan. Bacon is one staple that has kept me from this, but it won’t any longer due to this AMAZING recipe. In one word, LOVE!
I made this without any liquid smoke at all just using smoked paprika adding a little water to make up for that liquid. I don’t have maple syrup so used agave. I tasted it right out of the oven and was not impressed but after it cooled, it tasted great! The perfect combination of salt/sweet/smoke. Thanks.
This turned out great! I made it with fresh coconut and used your suggestions. Mom enjoyed it. I made way too much so I shared with friends and they seemed pleased as well. I was able to make enough for us and a quart jar to give away. Thanks so much!
I actually had better luck doing this in a large saute pan. I tossed the flakes and wet mixture really well and let it absorb for a few minutes. Then I put it in a non-stick pan and let it cook on med-low, stirring frequently. I wouldn't recommend leaving the room! Good stuff.
I was just thinking I'd make some on Sunday so shall try this method thanks. Love my C-BLTs.
Mine burned in 5 minutes! I did have oven at 350 as I didn't read instructions right but shouldn't have made that much difference. Luckily, I think I have rescued it on the verge of disaster but will have to see how it is when cooled. May not have cooked enough now.
The only thing I can think of why yours cooked so fast is that you didn't use 'large' flaked coconut but shredded instead. That would make a huge difference in cooking times. I hope your batch is savable. :)
I made this and OMG delicious! I followed the recipe as written. The top rack tray cooked first, after only one stirring, and the second after two. Be careful, it could burn easily if you don't check it. It is tasty and wonderfully crispy. It's very addictive. I might add even more flavoring next time for knock-your-socks-off flavor.
This is great!! The balance of flavors is just right – though I added 1/4 tsp of xv olive oil to carry them better. I can't wait to try the marinade on some pressed tofu! HH
How long will this last and what is the best way to store it? There are only two of us and I'm not sure how much we'll use it (neither of us really like coconut, but we enjoy Thai food, and I used coconut oil to make truffles for my husband & he LOVED them so we do eat it on occasion!). Thanks so much for all your help!
The recipe gives all the information you need. :)
Tried this and had a bit of a disaster – nothing to do with the recipe. I got distracted after only stirring it once and most of it got burned – put it out for the birds and the dog ate it all. The bits that were not completely burned were tasty. I didn't have any liquid smoke so made it without and then divided it into 3 portions. One plain, one with BBQ seasoning and one with sriracha chili. Will definitely be trying again and hope to have some liquid smoke by then. Anyway…. the bits that were not burned did not get crispy. I used fresh coconut sliced up with a vegetable peeler and put it on parchment paper with no additional oil. Should I use oil next time?
I've never used fresh coconut, only packaged large coconut flakes. That may be the reason. You could try adding some oil and see if that works. I would love to know how it goes. I may try your method next time. :)
Will have a look out for the large flakes in the supermarket, only ever got dessicated before. Might try drying out the fresh coconut at a low temperature first and then give it another shot. Thanks.
Outstanding!