Coconut Bacon

Coconut Bacon - Supper With Michelle


I get asked what in the world is Coconut Bacon, really often. It’s simply, thin slices of coconut that have been seasoned to resemble the flavor of bacon. It’s totally vegan and for those that want a substitute for the real thing, then this is great for that. Once cooked, they become really flaky or crunchy and are tiny bit salty and a little sweet from the pure maple syrup. I enjoy adding them on to different kinds of salads, sandwiches, and I even just grab a handful from time to time as a small snack.


Coconut Bacon - Supper With Michelle



2 cups of Unsweetened Coconut Flakes or Chips (not shredded and I usually buy the Trader Joe’s or Let’s Do Organic brand)

3 tablespoons of Organic Tamari (can be substituted with Liquid Aminos or Soy Sauce if you choose, but may alter the taste some)

1/2 teaspoon of Pure Grade A Maple Syrup (can be substituted with Agave Nectar or Honey for non-vegans)

1/2 teaspoon of Sesame Oil

A pinch of Cayenne Pepper (optional)

Olive Oil Spray (Canola or Vegetable is fine as well)


Coconut Bacon - Supper With Michelle



Pre-heat oven at 375 degrees. In a medium bowl, mix all of your ingredients except for the coconut flakes. Once mixed, then lightly fold the coconut into the liquid. I try to not stir too hard because I like for my flakes to be in big pieces or chunks. Once the coconut appears to have absorbs all of the liquid, then line a baking sheet with parchment paper and spray just a little Olive oil. Spoon/spread the mixture evenly onto the baking sheet. Leave any excess liquid in your bowl. Now, let me caution you. Coconut bacon can burn easily. So with that being said, I usually bake it on the center rake for 8 minutes give or take and I stir it once or twice as I check on it. It will be ready once the edges get a golden brown color. Once done, allow to cool and store them in an air tight container. They will lose some of their crispness after a few days.


Coconut Bacon - Supper With Michelle

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