If you're vegetarian, vegan, or just not into pork, chances are you don't eat a lot of bacon. Sure, turkey bacon is fine, and tofu-seitan bacon is OK, if a slightly strange texture. But if you're craving a satisfyingly crispy, ~meatless~ bacon, turn to coconut. That's right, the magic palm strikes again! When mixed with a salty, smoky sauce and baked at a low temperature, flaked coconut transforms into a bacon-like substance any L or T would be lucky to sit near in a sandwich. (Note: If you can't find liquid smoke, just sub in smoked paprika and apple cider vinegar.) Give it a whirl yourself—you'll see.

coconut bacon: ingredients

Step 1:

Preheat oven to 300 degrees. Place 3 cups unsweetened coconut flakes in a bowl, then pour in 2 tablespoons liquid smoke (if you can’t find any, omit and add 2 teaspoons smoked paprika and 2 teaspoons apple cider vinegar) and 2 tablespoons reduced-sodium tamari or soy sauce. If you're not vegan, also add 1 tablespoon maple syrup or honey.

Step 2:

Stir until coconut is completely coated. Let stand for 15 minutes.

Step 3:

Line a baking sheet with parchment paper and spread on coconut in an even layer. Bake for 10-15 minutes, tossing after 5. It's OK if it doesn't seem crispy yet: The coconut will dry out more as it cools.

Step 4:

coconut bacon: toast

Let cool, then use as you would any bacon. We like it with eggs, on BLTs, and (of course) avo toast! Store leftovers in a freezer bag for up to three months.

Coconut Bacon Bits

Recipe by: Rebecca Firkser
Makes: 3 cups


3 cups unsweetened coconut flakes
2 tablespoons liquid smoke (if you can’t find any, omit and add 2 teaspoons smoked paprika and 2 teaspoons apple cider vinegar)
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey, if not vegan

1. Preheat oven to 300 degrees. Place coconut in a bowl, then pour in remaining ingredients.

2. Stir until coconut is completely coated. Let stand for 15 minutes.

3. Line a baking sheet with parchment paper and spread on coconut in an even layer.

4. Bake for 10-15 minutes, tossing after 5. It's OK if it doesn't seem crispy yet: The coconut will dry out more as it cools.

5. Let cool, then use as you would any bacon. We like it with eggs, on BLTs, and (of course) avo toast! Store leftovers in a freezer bag for up to three months.

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