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.
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!
Steps
1
Preparing the Coconut
Ingredients
3 1/2 cups large flaked coconut, unsweetened
2 tbsp all-natural liquid smoke
2 tbsp maple syrup
1 tbsp Bragg Liquid Aminos*
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.
43 Comments
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
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!
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!
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?
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.
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
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!
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
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
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. :)
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
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
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!
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?
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
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
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
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.
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
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
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: https://jollytomato.com/watermelon-bacon/
Let us know how you make out.
Cheers,
Char
I just finished making these. OMG! I like to have salad for breakfast sometimes. I had a big salad with a soft-boiled egg and topped it off with these delicious coconut bacon shavings.
