Coconut "Bacon"

Coconut "Bacon"

Details

This completely plant-based coconut bacon is full of "bacon" flavor, without the added fat of regular bacon. Be warned though, those crunchy little bacon-flavored bits are highly addictive.
  • Serves: 3 cups
  • Active Time: 2 mins
  • Total Time: 30 mins
  • Views: 18,193
  • Success Rating: 98% (?)
    0% - I fed it to the dog
    |
    |
    |
    |
    |
    |

Steps

Step 1: Preparing the Coconut

• 3 1/2 cups large flaked coconut, unsweetened
• 2 tbsp all-natural liquid smoke
• 1 tbsp Bragg Liquid Aminos*
• 2 tbsp maple syrup
• 1 tbsp water
• 1 tsp freshly ground black pepper

Method

To start, preheat the oven to 325°F (162°C).

To prepare the coconut, mix together the liquid smoke, maple syrup, Bragg (soy sauce or tamari would also work), water and pepper. *Note: Feel free to experiment with the spices here. This “bacon” is also really good with 1/2 tsp or so, of onion powder, garlic powder and a pinch or two of chipotle powder. I have even made the base and then added in ingredients such as hot sauce and barbecue sauce.

Add the coconut flakes to the liquid mixture and gently fold together to fully coat the flakes.

Place onto a non-stick baking tray (or line a tray with parchment) and place into the oven. Let cook for 20 to 25 minutes, or until golden brown. Be sure to stir the mixture every 5 minutes or so to ensure it cooks evenly. Also, be sure to keep an eye on the coconut, as it can burn around the edges if not stirred fairly frequently.

Once done remove from the oven and let cool. The coconut bacon will keep for several days…if it lasts that long that is.

Chef's Notes

This “coconut bacon” can be used in many of the same ways that regular bacon is used to add flavor to dishes. It even makes a great BLT sandwich, only in that case it would be called a CLT (coconut, lettuce & tomato) sandwich!

14 Comments

  • Rebecca B
    Rebecca B
    I made this last weekend as a topping for a smoked peach chicken and waffle dinner. These are dangerous. They're so tasty that we were munching on the extras for the rest of the evening, leaving no leftovers. Who knew vegan bacon could be so good? Thanks
  • Ken R Rouxbe Staff
    Ken R
    Your warning is warranted... I speak from experience! Cheers.
  • Bonnie D
    Bonnie D
    Now that I have a dehydrator I bet these would also work in the dehydrator. What would you suggest for timing & temp?
  • Dawn T Rouxbe Staff
    Dawn T
    Indeed you can make the coconut bacon in your dehydrator. In fact, I have done just that. The only thing I noticed as that the coconut didn't have the same golden color after dehydrating it. As for timing and temp, the time will depend on how thick and wet your coconut is and what temperature you have the temperature at. As for temperature, it really doesn't matter that much. I think I dehydrated mine at 115°F. Hope that helps. Cheers!
  • Debbie D
    Debbie D
    SO! I Finally made this! I had been seeing recipes and just hadn't jumped in! Today was the day, and danger, I will be munching on this for sure! Made it for a topper for my salads, but know that I will be using it for more! I was a little light on adding chiptole because I am sharing this, but for me, I will be playing with the flavors! Thanks!
  • Elizabeth N
    Elizabeth N
    Can you clarify the type of coconut that is needed? Is it dried coconut large flakes that are in bags or fresh coconut that we have to flake?
  • Eric W Rouxbe Staff
    Eric W
    Large flaked coconut in a bag are most commonly used. If you want to made your own flakes by dehydration, you can use fresh coconut.
  • Dayana E
    Dayana E
    Considering that liquid smoke has carcinogenic compounds (polycyclic aromatic hydrocarbons (PAHs)) in it... Is there anything else you would recommend? Has anyone tried it without the liquid smoke?
  • Eric W Rouxbe Staff
    Eric W
    Dayana, another technique is to actually smoke the ingredient(s). This can be done simply on the stove top, as well as outside in a larger grill/smoker device. While 'we' love the flavor of smoke, there are arguably health concerns with most any method of imparting smoke flavor to food.
  • Julie C
    Julie C
    This is one of my favorite additions to the top of a salad or in a sandwich for added crunch.
  • Julie C
    Julie C
    I have omitted the liquid smoke completely and still love the flavor. I'm not totally keen on the liquid smoke taste anyway.
  • Mims E
    Mims E
    what if we dont have liquid smoke or liquid aminos here in our country? what will suffice?
  • Kirk B Rouxbe Staff
    Kirk B
    HI Mims - thanks for your question. Nice to hear from you again. So in the absence of liquid smoke, you might consider trying 1 tablespoon of Worcestershire first to see if you like that. You can also mix the Worcestershire with soy sauce, lemon juice, sugar, and a dash of hot sauce. Your final combination will be driven by your desired flavor profile. I look forward to hearing about your results! Thanks so much for learning and cooking with Rouxbe! Chef Kirk
  • Imma  C
    Imma C
    Great idea!

Leave A Comment

Please login or join the Rouxbe community to leave a comment.