Try to get this irresistible stuff into a tofu scramble or a classic (coconut) BLT before you eat it all…
Great for snacking, salads, tofu scrambles, and recreating the classic BLT.
Author: APB: Eats
- 2 cups unsweetened coconut flakes (not sweetened coconut and not shredded coconut!)
- 1 tablespoon grape seed oil or vegetable oil (optional but recommended)
- 2 tablespoons tamari
- 1 tablespoon + 1 teaspoon pure maple syrup
- 1½ teaspoon hickory liquid smoke
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch of salt, to taste (if your tamari is not low-sodium, start out easy here; you can always add but you can't take away!)
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Put all ingredients in a bowl and stir together, making sure to thoroughly coat coconut flakes.
- Transfer coconut mixture to baking sheet and spread out evenly in one layer over tray.
- Bake for 6 minutes, then remove pan. Using a spoon, toss the flakes around, spread them back out on tray, and bake another 6 minutes. Be careful not to burn—it can happen very fast!
- Remove tray from oven and allow to sit for 10 minutes so that coconut can continue to crisp up. I usually taste it while it's cooling and add more salt if needed. Enjoy as a snack, use in salads or tofu scrambles, or make a classic BLT sandwich (see Notes section).
Coconut bacon can be stored in an airtight container at room temperature for at least a week, but it will tend to get less crisp (and more chewy) as it sits, so I recommend making it just ahead of time when you want to use it for something specific like a salad or a BLT.