How To Make Coconut Bacon

🧂 Ingredients

• 2 cups large flaked coconut

  (also called coconut chips)
• 2 tablespoon low sodium tamari or low sodium soy sauce
• 1 tablespoon liquid smoke
• 1 ½ tablespoon pure maple syrup
• ½ teaspoon smoked paprika
• Pinch black pepper

  (optional)
• ¼ teaspoon sea salt

  (optional- If you use regular tamari or soy sauce you will not need this extra salt)

Instructions

• 1 Preheat the oven to 325°F and line a baking sheet with parchment paper. You can
  also use a silicone mat or grease the pan with coconut oil.
• 2 Combine the low sodium tamari or soy sauce, liquid smoke, maple syrup, smoked
  paprika, black pepper, and salt in a large bowl. Then add the flaked coconut and
  toss to coat well for about a minute.
• 3 Lay the coated coconut flakes onto the prepared baking sheet making sure to
  spread the pieces out so that they cook evenly. If you doubled the recipe you
  will need to use 2 baking sheets.
• 4 Bake at 325°F for 12 to 15 minutes turning over and moving the coconut around
  every 5 minutes so that the pieces evenly cook. When done the coconut will be a
  nice golden brown color.
• 5 Once out of the oven, let the coconut bacon cool on the pan for about 5 minutes.
  It will get crispier as it cools down.
• 6 The coconut bacon can be used in salads, on sandwiches, added to a vegan
  breakfast, or just as a yummy snack!
• 7 Store leftovers in an airtight container in the fridge for 1 week or in the
  freezer for up to 2 months. To reheat, put it in the oven or toaster oven at
  350°F for about 5-7 minutes.

Nutrition Info