The next time you’re craving vegan bacon, make this homemade coconut bacon recipe. Unlike other bacon alternatives, coconut bacon doesn’t need to soak in marinade for several hours (or even minutes). All you need to do is mix the ingredients, bake for about 10 minutes, and you’re good to go.
Plus, coconut flakes are ideal for mixing into dishes like salads (especially our cobb salad) and pastas. You can also eat it by the handful…we won’t judge!
You will need:
- coconut flakes
- avocado oil
- low-sodium soy sauce (or tamari for gluten-free)
- maple syrup
- liquid smoke
- ground black pepper
- garlic powder
- smoked paprika
Be sure to use coconut flakes, not shredded coconut. Coconut flakes are large and flat, while shredded coconut is essentially grated coconut. Some brands call shredded coconut “coconut flakes,” so be sure to look at the packaging closely.
You can also use other high-heat oils, like sunflower or grapeseed oil.
BTW: It’s extremely easy to divide or multiply this recipe. We used one cup of coconut flakes, but you can two, three, or even four cups of coconut flakes. Simply multiply the other ingredients equally. You might also need multiple baking sheets.
Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a bowl, combine all the ingredients.
Toss until the coconut flakes are completely coated. The liquid ingredients will likely pool at the bottom, so be sure to mix well.
Transfer the coconut flakes to the baking sheet. Spread apart the flakes in a single, even layer. If there is any leftover marinade in the bowl, drizzle it on top.
Bake for 5 minutes. Remove from the oven, toss well, then return to the oven. Cook for another 4 to 6 minutes, or until the flakes are toasted and brown. Coconut flakes can burn very quickly, so keep a close watch. Your final baking time might be shorter or longer, depending on the size of your coconut flakes and your oven.
Let the coconut flakes cool for 10 to 15 minutes. The flakes will become crispier as they cool.
Store your coconut bacon in an air-tight container (like a jar) at room temperature for about four weeks. You can also store it in the refrigerator.
Not sure how to serve vegan coconut bacon? Try pairing it with:
- salad
- soup
- rice and beans
- pasta
- stuffed peppers
- wraps
- chili
- tacos
- burritos
- hummus
- … anything!
Table of Contents
Coconut Bacon
Ingredients
- 1 cup coconut flakes
- 1 tablespoon avocado oil
- 1 tablespoon soy sauce or tamari for gluten-free
- ½ teaspoon liquid smoke
- 1 tablespoon maple syrup
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- smoked paprika
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a bowl, combine all the ingredients. Toss until the coconut flakes are completely coated. The liquid ingredients will likely pool at the bottom, so be sure to mix well.
- Transfer the coconut flakes to the baking sheet. Spread apart the flakes in a single, even layer. If there is any leftover marinade in the bowl, drizzle it on top.
- Bake for 5 minutes. Remove from the oven, toss well, then return to the oven. Cook for another 4 to 6 minutes, or until the flakes are toasted and brown. Coconut flakes can burn very quickly, so keep a close watch. Your final baking time might be shorter or longer, depending on the size of your coconut flakes and your oven.
- Let the coconut flakes cool for 10 to 15 minutes. The flakes will become crispier as they cool.
- Store your coconut bacon in an air-tight container (like a jar) at room temperature for about four weeks. You can also store it in the refrigerator.
Notes
- Be sure to use coconut flakes, not shredded coconut. Coconut flakes are large and flat.
- Nutritional information for this Coconut Bacon recipe is a rough estimate automatically calculated by the Spoonacular food database.
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