This Coconut Bacon is crispy, chewy, and smoky, with just the right amount of umami. Large flakes of dried, unsweetened coconut are mixed with tamari, maple syrup, and seasonings, and baked to salty and chewy perfection. Sprinkle it on a salad, add it to a Tofu Salad Sandwich or vegan scrambled tofu, or snack on it straight from the jar like we do!
Have you ever tried coconut bacon? If not, you'll be surprised. It has just the right texture to remind you of the real thing! Large flakes of dried, unsweetened coconut are mixed with tamari, maple syrup, and seasonings and baked to salty and chewy perfection. It is similar to bacon bits but larger. This plant-based bacon is the perfect topping for Southwestern Tofu Scramble, JUST Egg Quiche, and JUST Egg Frittata.
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Why You'll Love This Recipe
If I haven't convinced you yet on whether you should make this vegan bacon recipe, here are a few reasons:
- Not surprisingly, this coconut bacon is 100% plant-based, making it a fantastic option for vegans or anyone wanting to reduce their meat consumption. Even your non-vegan friends will enjoy it! Really!
- Use it in salads and sandwiches, and sprinkle it on pasta like this Vegan Creamy Pasta with Peas.
- This coconut bacon is perfect for making ahead but will disappear quickly. You can even freeze it and pull it out whenever you need it!
Ingredients
To make this vegan coconut bacon, you need just a few simple ingredients, which you can find at grocery stores like Whole Foods or health food stores. I've included my favorite brands; the results may vary if you use different brands, so keep that in mind.
- Large Flaked Unsweetened Coconut - To get that perfect bacon-like texture, look for large flakes, not shredded coconut. You can find it in the baking section. I love the Let's Do Organic brand because of the shape and texture of the large coconut flakes. I've tried other brands, and they don't compare, sorry!
- Tamari adds a deep, savory umami flavor. I like San J Organic Wheat Free Tamari Brewed Soy Sauce.
- Liquid Smoke gives the coconut that authentic smoky flavor. Different brands may vary in flavor and concentration. You can find it online or at the grocery store. I used a concentrated brand with hickory. You may want to add more if you use a brand that's not concentrated - give the marinade a taste and see.
- Pure Maple Syrup for a touch of sweetness that balances the smokiness.
- Smoked Paprika enhances the smokiness.
- Garlic Powder adds a bit of savory depth.
A full list of ingredients with exact amounts can be found on the recipe card below.
Substitutions and Variations
I recommend making this crispy coconut bacon recipe as is, but if you need to make some changes, here you go:
- BBQ - Add a teaspoon of your favorite BBQ sauce to the marinade for a smoky-sweet flavor.
- Liquid Smoke - It's easily found online and at grocery stores near BBQ sauce, but if you can't find it or don't wish to use it, add more smoked paprika.
- Pure Maple Syrup - You can use agave nectar or coconut nectar instead.
- Spicy - Add a pinch of cayenne pepper or a dash of hot sauce to the marinade.
- Tamari - You can also use liquid aminos or coconut aminos. If you're not gluten-free, you can use regular soy sauce; you might to reduce the amount of salt in that case.
How To Make Coconut Bacon
It's easy to make this coconut bacon, even if it's your first time!
- Step 1: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Whisk together the marinade ingredients in a bowl.
- Step 2: Place the coconut flakes in a large bowl.
- Step 3: Add the marinade to the coconut.
- Step 4: Toss the mixture with your hands for about a minute. There should be a scant amount of liquid at the bottom of the bowl. If the marinade is pooling at the bottom of the bowl, keep tossing the mixture until the liquid is mostly absorbed.
- Step 5: Arrange the coated coconut flakes in a single layer on the prepared baking sheet.
- Step 6: Place in the oven and bake for 25 to 30 minutes, stirring back and forth thoroughly every five minutes with a wooden spoon or spatula, until the coconut flakes are crisping and turning brown at the edges. Take the sheet out of the oven to stir. Keep a close eye on the coconut flakes to prevent burning, especially near the end.
- Step 7: When the coconut flakes are ready, remove them from the oven. You know they're ready when the liquid has evaporated and the edges of the flakes are golden brown.
- Step 8: Transfer the coconut bacon to another baking sheet or platter to cool completely. It will continue to crisp up as it cools. Some portions may clump together, but they can be broken apart easily.
Once cooled, place the coconut bacon in an airtight container for storage.
Expert Tips
- Watch the oven - Coconut bacon can quickly go from perfectly crispy to burnt. Keep a close eye on them, especially during the last few minutes of baking.
- Even coating - Coat the coconut flakes evenly with the marinade for consistent flavor and texture.
- Adjust flavor - Feel free to adjust the amount of maple syrup, liquid smoke, or smoked paprika to suit your taste preferences. Some prefer a sweeter coconut bacon, while others love a smoky flavor.
Storage
Store your coconut bacon in an airtight container at room temperature. It will stay crispy and delicious for up to 2 months if it lasts that long. If it gets a little soft, re-crisp it in the oven or toaster oven at 300°F for a few minutes. Freeze in Ziploc bags for up to 3 months.
How To Serve Coconut Bacon
Here are a few tasty ideas to incorporate your new favorite topping into meals:
- Salads - Sprinkle coconut bacon over your favorite salad, vegan Caesar salad, or vegan Cobb salad to add texture and a smoky flavor.
- Sandwiches, Soup, and Wraps - Add it to vegan BLTs, burgers, or wraps for an instant flavor upgrade. You can also sprinkle it on potato soup!
- Breakfast Dishes - Use it as a topping for avocado toast, scrambled tofu with mushrooms, burritos, breakfast tacos, and vegan omelets.
Recipe FAQs
No, it's best to use large unsweetened coconut flakes for this recipe. Sweetened coconut isn't the right size or texture; plus, it is sweetened already, which we don't want in this recipe.
Spread the coconut flakes in a single layer on the baking sheet and stir them frequently during baking. Also, watch them to prevent burning and blackening at the edges.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
How To Make Coconut Bacon
EQUIPMENT
- Spatula or wooden spoon
- small whisk or fork
INGREDIENTS
- ¼ cup organic tamari gluten free soy sauce or soy sauce if you're not gluten-free
- 2 tablespoons maple syrup
- 1 teaspoon liquid smoke concentrated seasoning any flavor, choose your favorite
- 1 ½ teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 3 cups organic unsweetened coconut flakes do not use shredded coconut
INSTRUCTIONS
- Preheat the oven to 350°F and prepare a middle rack in the oven. Line a rimmed baking sheet with parchment paper.
- Make the marinade: In a bowl, combine the tamari, maple syrup, liquid smoke, smoked paprika, salt, black pepper, and garlic powder. Stir with a small whisk or a fork.
- Place the coconut flakes in a large bowl, add the marinade, and toss with your hands to coat the coconut flakes evenly. Spread the coconut flakes into an even layer on the parchment paper.
- Bake on the middle rack for 25 to 30 minutes, stirring the flakes every 5 minutes with a spoon or spatula until the flakes are mostly dry and turning golden brown at the edges. Keep an eye on the coconut, as it can go from golden brown to deep burnt brown fairly quickly.
- Remove the baking sheet from the oven and transfer the coconut flakes to another baking sheet or platter to cool so they don't overbake. The coconut flakes will crisp up as they cool.
- Transfer the coconut bacon to an airtight container or freezer-safe bag.
NOTES
- Watch the oven: Coconut bacon can quickly go from perfectly crispy to burnt. Keep a close eye on them, especially during the last few minutes of baking.
- Even coating: Ensure the coconut flakes are evenly coated with the marinade for consistent flavor and texture.
- Adjust flavor: Feel free to adjust the amount of seasoning to suit your taste preferences. Some prefer a sweeter coconut bacon, while others love a smoky flavor.
- Storage: Store the coconut bacon in an airtight container at room temperature. It will stay crispy and delicious for up to 2 months if it lasts that long. If it gets a little soft, re-crisp it in the oven at 300°F for a few minutes. Freeze in Ziploc bags for up to 3 months.
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NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Criss says
I tried this recipe, and it’s awesome! The coconut bacon turned out crispy and full of flavor. Perfect for adding a little something extra to my salads!
Emily Miller says
Thanks so much for the feedback, Criss! Enjoy!
Jacqueline. says
Absolutely delicious and so good on salad instead of normal bacon! I'm addicted now!
Emily Miller says
Thank you so much, Jacqueline! I'm happy to hear you enjoy it!
Juyali says
What a creative and delicious recipe! I can't stop eating them. 🙂
Emily Miller says
Thank you, Juyali! I'm glad to hear you enjoy it!
DK says
This is my first time trying out Coconut Bacon! Was definitely skeptical but it totally surprised me. Perfect combination of smoky, salty, and crunchy!
Emily Miller says
Thanks so much for giving this recipe a try, DK! It's surprisingly good, isn't it?!
Alex says
I love that this recipe is entirely plant-based! I created this for my dinner pasta and it was a HIT!
Emily Miller says
Thank you so much, Alex! I'm so happy to hear it!
Emily Miller says
We love putting this coconut bacon on nearly everything! I hope you enjoy it as much as we do. Let me know in the comments!