Some time ago, I wrote an article titled “The Vegetarian Who Eats Bacon” and shared a Tempeh Bacon recipe. I find that people are intimidated by tempeh and won’t try it. Once they try it they either love it or hate it. So, as an alternative vegan bacon option, I introduce Coconut Bacon! This recipe is also easier to make than Tempeh Bacon. So there’s another to try this!
I got inspired to make Coconut Bacon when I went to a local Philly spot that had a Coconut Bacon BLT. What?! Mind=Blown. I loved it and thought to myself “I can make this too”. Here it is! It’s smoky and crunchy, like bacon. The strips are certainly smaller and the protein content is lower than Tempeh Bacon. However, this unique, savory treat can be paired with other plant based protein to make up for it and worth a try!
- 1 ½ cup unsweetened coconut flakes
- 2 tbsp tamari (or coconut aminos)
- 2 tsp water
- ½ tsp smoked paprika, optional
- Preheat oven to 350°F.
- In a bowl, gently mix all ingredients.
- Line a baking sheet with parchment paper.
- Spread the coconut in a thin layer and bake for 8 minutes. Now gently toss the flakes. Bake for 3 more minutes, watching them, carefully, towards the end of the cooking time to make sure that they don’t burn.
- Finally, once the bacon is browned, remove from the oven. When the bacon is cool, it will crisp up nicely.
Tip: Store leftovers in a mason jar or tightly sealed container in the refrigerator.