I would never have thought that seasoned coconut could taste like bacon! Well, it’s true folks! The end product of this recipe really does taste like bacon. For the convenience of this entry, I will abbreviate Coconut “Bacon” as CB.
For people who no longer eat meat and are craving the salty and smoky flavor of bacon, this is the recipe for you. For people who no longer eat meat and are craving the crispness of bacon, this is the recipe for you. Heck, for people who do eat meat and crave the salty/smoky flavor and crispness of bacon, but want to cut down on saturated fat from animals, this is the recipe for you. However, if you prefer bacon not crispy, this is not the recipe for you.
The CB is ridiculously addictive. It does no taste like coconut. It tastes salty, smoky and is crispy, just like real bacon, but no pigs had to be slaughtered for your pleasure. That in itself makes me smile. For skeptics, many people who no longer eat meat, may crave bacon, but it’s not the actual taste of meat they crave, it’s the salty, smoky and crispy texture they miss.
I snacked on half of this batch without knowing it. It’s almost like snacking on Frazzles (bacon flavored corn chips), but more realistic. It’s also great sprinkled in sandwiches, so you have a CB-LT, on soups, on scrambled eggs, in salads, pastas etc etc. However, it must be noted, if you cook with CB, it will turn into a less crispier state, and taste more like coconut.
COCONUT “BACON” (GLUTEN-FREE)
makes “not enough”
adapted from Fettle Vegan: Coconut Bacon
- 200 g (3 1/2 cups) flaked coconut
- 1 tablespoon liquid smoke*
- 2 tablespoons tamari (make sure it’s gluten-free)
- 1 tablespoon maple syrup
- 1 tablespoon water
- 1 teaspoon smoked hot paprika (optional)
* For people who cannot get liquid smoke, try adding heavily smoked paprika to taste
1. Preheat oven to 160 C (325 F).
2. In a large bowl, mix together the liquid smoke, tamari, maple syrup, water and paprika, if using.
3. Add coconut, and stir to coat evenly.
4. Pour onto a parchment lined baking tray (sheet/pan) and bake in the top 1/3 of the oven for 20-25 minutes, stirring and turning the coconut flakes every 5 minutes. Watch for burning.
5. The coconut is done when they are dry and golden. The CB will crisp up as it cools. Enjoy!!!!