Life-Changing Coconut Bacon With Just 4 Ingredients
This mouthwatering coconut bacon recipe is everything you want: salty, smoky, crispy, and totally vegan!
Makes 2 1/2 cups
3 tablespoons tamari
1 tablespoon liquid smoke
1 tablespoon water
1 tablespoon maple syrup
3 cups unsweetened large-flake coconut
Preheat the oven to 350°F.
Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.
Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake 10 minutes, and then stir. Bake another 8
minutes, keeping a very close eye on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly.
Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.
Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.
Big thanks to the folks behind Baconish, a brand-new, totally vegan bacon cookbook, for being kind enough to share this amazing recipe. Get your copy here.
(From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)
*Photo by Anthony and Leinana Two Moons