Coconut bacon – a healthy vegan ‘bacon’ alternative with all the flavor. Use on top of soups, salads, tofu scrambles, home fries. Make the classic B.L.T sandwich or wrap. Lots of ways to enjoy this simple and easy recipe!
- 2 tablespoons tamari, coconut aminos or soy sauce
- 1 tablespoons liquid smoke
- 1 tablespoons pure maple syrup
- 1/2 teaspoon smoked paprika
- 2 cups large flaked coconut
- mineral salt for sprinkling, optional
- coconut oil for greasing, optional
Preheat oven to 325 degrees. Or Use Electric oil core skillet
Mix: In a large mixing bowl, combine the tamari, liquid smoke, maple syrup and paprika, making sure to break up any clumps. Add coconut flakes and gently toss making sure to coat each flake well, toss for about 45 seconds or so.
Layer: Using a slotted spoon, scoop seasoned coconut flakes and place onto parchment paper lined, baking sheet in a single layer. The key is to stir during baking to cook evenly. Sprinkle lightly with a bit of mineral salt if desired.
Bake: Place in oven and bake for 15 minutes. Set the timer for intervals of 5 minutes and stir each time making sure to rearrange all pieces by bringing the center flakes to the outside, and the outside flakes to the center for even cooking. If making a double batch and using two cookie sheets, you may even like to change the position of the sheets in the oven after the second interval, moving the top sheet to the bottom rack and vice versa. Remove when coconut has a nice browned and caramelized color.
Cool: Let cool, it will get crispy as it cools.