There are so many ways to replicate bacon on a vegan diet! Tofu, tempeh, rice paper, carrots, zucchini – the list goes on. But this coconut bacon holds a special place in my heart because it’s ridiculously easy to make and wonderfully crispy.
The natural fat in the coconut offers a rich mouthfeel without added oil. If you are very sensitive to the flavor of coconut, you’ll want to try a different recipe. Coconut bacon is reminiscent of the real thing but not an exact copy. It’s very versatile and makes a fantastic addition to sweet or savory dishes; I’ve used it in vegan cobb salad, on BLTs, as a topper for creamy potato-corn chowder, and sprinkled over maple donuts and cupcakes.
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Easy Coconut Bacon
Ingredients
- 2 cups unsweetened coconut large flakes
- 2 tablespoons liquid aminos or soy sauce
- 1 1/2 tablespoons liquid smoke
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 325°F.
- Combine liquid aminos, liquid smoke and maple syrup in a bowl. Stir in coconut flakes to coat thoroughly. Marinate for 10 minutes.
- Transfer coconut flakes to a lined baking tray and spread out thinly and evenly.
- Bake in preheated oven for 15-18 minutes until deep brown in color. Stir every 5-7 minutes to prevent the edges from burning.
- “Bacon” crisps up more as it cools. Store for up to a week at room temperature or for a month in the freezer.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
I love this coconut bacon! You won’t believe how easy it is and how delicious it tastes!