Coconut Bacon

This past weekend we went to a vegan food festival. I like vegan food and adopt some vegan yumminess into my everyday life. I ate vegan tacos and HOLY MOLY. My mind was blown. Who knew “chicken” could be so delicious?!

I want to experiment some more with different meat alternatives and first up is COCONUT BACON. Ok, this is one of those things where you’re like, “wait, whuuuut?!” But it’s actually quite perfect and here’s why…

FIRST. The coconut really takes the smoky flavv in that salivating need it, want it, gotta have handfuls upon handfuls kind of way.

SECOND. They’re crunchy!! They’re that perfect crunchy, chewy, bacon consistency. Not that thick, teethy pull apart bacon, more of that chewy, more flavor comes out the more you crunch it kind of way.

THIRD. The possibilities!! On top of avo toasts, in salads, in wraps, BLTs!! So far I’ve done most of the aforementioned options. They’re SO GOOD. My avo toast is below 🙂

Will I quit bacon forever? God no. But this is a really delicious alternative that you can make ahead and keep in a container that wafts out smells of heaven every time you open it.

So let’s make some Coconut Bacon!! IMPORTANT: you want coconut flakes, not shreds! The flakes have a larger surface area! ALSO important: to make this gluten free, sub in tamari for soy sauce!

Place the coconut flakes, soy sauce (or tamari), liquid smoke, agave, salt, pepper, paprika, and garlic powder in a bowl. Gently toss everything together until the coconut is completely coated.

Scoop the coconut out of the bowl, leaving behind any excess liquid. Spread it out on a lined baking sheet and place it in the oven for 10 minutes.

Use a spatula to mix up the flakes, spreading them out in a single layer. Pop them back in the oven for 2 minutes. Keep a watchful eye because they go from perfect to burnt REALLY quickly.

Turn the oven off and open the door. Allow the coconut bacon to stay in the oven and cool there. It’ll crisp up more on the pan.

If the coconut bacon is sufficiently (or almost perfectly) crisp after the 12-13 minutes in the oven, you can remove it completely from the oven and allow it to cool in the pan.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Coconut Bacon

Whether you’re vegan or not, this coconut bacon is a MUST TRY!! Such a fun, healthy, plant-based option that’s such a tasty sub for traditional bacon!

Recipe by:Lindsay Grimes

Prep: 5 minsCook: 13 minsTotal: 18 mins

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Ingredients

• 3 cups unsweetened coconut flakes
• 3 tablespoons soy sauce (or tamrai for gluten free)
• 2 tablespoons liquid smoke
• 1 tablespoon agave nectar
• sprinkle sea salt
• sprinkle pepper
• sprinkle paprika
• sprinkle garlic powder

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Instructions

1. Preheat oven to 350F.
2. Place the coconut flakes, soy sauce, liquid smoke, agave, salt, pepper, paprika, and garlic powder in a bowl.
3. Gently toss everything together until the coconut is completely coated.
4. Scoop the coconut out of the bowl, leaving behind any excess liquid.
5. Spread the coated flakes out on a lined baking sheet and place it in the oven for 10 minutes.
6. Use a spatula to mix up the flakes, spreading them out in a single layer. Pop them back in the oven for 2 minutes. Keep a watchful eye because they go from perfect to burnt REALLY quickly.
7. Turn the oven off and open the door. Allow the coconut bacon to stay in the oven and cool there. It’ll crisp up more on the pan.
8. Keep checking on the bacon to make sure it’s not getting burnt.
9. If the coconut bacon is sufficiently crisp after the 12-13 minutes in the oven, you can remove it completely from the oven and allow it to cool in the pan.

Tips

Per serving (1/4 cup): Calories 107; Fat 10.0g (Sat 9.0g); Protein 1.3g; Carb 5.6g (net carbs 3.6g); Fiber 2.0g; Sodium 235mg

© The Toasted Pine Nut

Enjoy!! xo