Recipes > Coconut "Bacon"

Coconut "Bacon"


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: 40,831
  • Success Rating: 76% (?)
    0% - I fed it to the dog


Step 1: Preparing the Coconut

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


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!


  • 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
    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
    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!
  • Ruth R
    Ruth R
    I am a true novice. I tried this and WOW, yum!!!! I hope to make it again tomorrow. I can think of SO many uses and what a fun snack too! I ate the remaining bits as a snack yesterday. I was shocked at how good this came out. I did this with a lot of skepticism. Thank you, Rouxbe!
  • Nathalie R
    Nathalie R
    Thank you chef Kirk. I always wondered how i could make the smokey taste. Here we do not have bagged coconut flakes and i don t have a dryer...
  • Vera D
    Vera D
    Can I make this in an air fryer? If so, what temperature and for how long? Thanks!
  • Ken R Rouxbe Staff
    Ken R
    Hi Vera- I have never tried to make this recipe in air fryer. My guess is that you want to have the temperature setting fairly low as not to scorch the coconut and cause it to become bitter. You might experiment with a low temperature setting (under 350F) and check it every 2 mins to ensure that the 'browning" is under control. ~Ken
  • Vera D
    Vera D
    Thanks a lot, Ken!
  • Sheila C
    Sheila C
    Just making sure I understand..... are we putting the bowl that we’ve mixed all the ingredients in, on the parchment lined pan and into the oven.
  • Lauren L
    Lauren L
    Hi Sheila, thank you for your question. Mix all of the ingredients in a bowl and then pour the contents of the bowl onto the parchment lined baking pan. Spread evenly and cook. I hope that you enjoy! Lauren
  • Joy K
    Joy K
    If you can't have Maple Syrup, what would be a good substitute?
  • Lauren L
    Lauren L
    Hi Joy! My first choice replacement would be coconut nectar but you can also use agave or brown rice syrup. Enjoy! Lauren
  • Herb B
    Herb B
    Where would one buy these flakes of coconut? I don't recall ever seeing coconut flakes, well, in the baking section in a store, but those were sweetened flakes. Any suggestions would be most appreciated. Just need to get my husband to try them after I am done. :)
  • Susan W
    Susan W
    Do these freeze well?
  • Lauren L
    Lauren L
    Hi Susan. Yes, you can freeze these. Thanks! Lauren
  • Lauren L
    Lauren L
    Hi Herb. You can get these unsweetened flakes in the bulk section in a natural food store and sometimes packaged. They are often in the same place that the sweetened ones are. I have seen them at Trader Joes and Whole Foods but also they are abundantly available online. Lauren
  • Jigna S
    Jigna S
    Hi I am current doing the course and have reached this task which I still have to complete Basically I am from india and products like liquid smoke not available here What should I use instead
  • Eric W Rouxbe Staff
    Eric W
    Hello Jigna, consider the following technique, which is sometimes used in restaurants, as well as homes, in India: Light a piece of charcoal and place it in a vati. Then, place the vati along with the coconut pieces into a container and cover it with a lid. Allow the smoke to flavor the coconut for several minutes. Check the flavor intensity and remove the charcoal when the smokiness reaches your desired level. Enjoy!
  • Jacinth A
    Jacinth A
    hi! we do not have packed flaked coconuts available in the grocery stores (only desiccated coconuts) here in the Philippines but we do have a lot of fresh coconuts. Have you ever tried it with fresh coconuts? or does it even work? and should we be using mature coconuts by then? can we also brown them in the pan? if there is no oven?
  • Char N Rouxbe Staff
    Char N
    Hello, Jacinth: Thanks for writing. I have used fresh coconut in making the coconut bacon--you will have to cut it into thin strips, or large flakes, and I find it works best when the coconut is then dried. You can sun-dry the coconut. Personally, I enjoy making "eggplant" bacon, and use a food dehydrator to develop that crispness. If there is no oven, a large pan, where all pieces can have direct heat contact, can be used. But, best to cook in small batches, and remove from the pan, placing on parchment paper to dry. I hope this information has helped to answer your questions. Thanks, again, for writing. Cheers, Char
  • Fabiana  C
    Fabiana C
    Hi! If I have left overs, what is the best way to store this in or out of the fridge? Thank you!
  • Char N Rouxbe Staff
    Char N
    Hi Fabiana: Thanks for writing. You can store the leftovers, covered, at room temperature. A glass jar works well, and the coconut bacon should last for about a week. You can store them in the freezer for up to a month. Have a great week, and cheers for the new year. Char
  • Mlee C
    Mlee C
    Since I do not like the taste of coconut is there a substitute for the coconut?
  • Char N Rouxbe Staff
    Char N
    Hi Mlee: Thanks for writing. To be honest, once the coconut has been marinated and baked, it really doesn't taste like coconut at all. Give it a try and let us know what you think! Cheers, Char
  • Charisse L
    Charisse L
    I was so hesitant since 2 Tbsp liquid smoke scared me. At most I use 1 tsp in a pot of chili so I was so afraid of ruining 3.5 cups of yummy coconut. Finally I gave in and just went for it. To my surprise, it was delicious. I tasted it prior to roasting and yuck. LOL.. But once it was all toasty, the flavors meshed quite well. Next time I'll try some of the other suggestions to minimize the liquid smoke, I'm sure it will still taste yummy.
  • Ahsanullah  K
    Ahsanullah K
    amazing recipe
  • Linda P
    Linda P
    how does one "stir" the coconut flakes baking in the oven (without making a mess in oven) dump them in a bowl and stir? I'm very new to cooking and all.... thank you Linda
  • Char N Rouxbe Staff
    Char N
    Oh, this is a fun recipe! Linda, first mix all ingredients in a mixing bowl. Add the coconut flakes, a gently stir to coat. When putting the seasoned coconut into the baking sheet, use tongs to lift, lightly shake to remove excess liquid. Make sure that the coconut flakes are spread out well. Good luck and have fun! Char
  • Linda E
    Linda E
    My family can not eat coconut (it has saturated fat). Can I substitute carrot planed on a mandoline with this recipe?
  • Char N Rouxbe Staff
    Char N
    Hello, LE-- Good question-I also avoid coconut and use eggplant, carrots, or watermelon. However, I use the dehydrator. And it gets deliciously crispy. I have my own recipe, but here is one you might enjoy (it is really good: Let us know how you make out. Cheers, Char

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