How To Make Coconut Bacon

5 from 6 votes

Prep Time5

Cook Time25

Cooling time5

Total Time35

Servings: servings

Calories: 57.7kcal

▢ 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

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.

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.