Easy Coconut Bacon

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There are so many ways to replicate bacon on a vegan diet! Tofu, tempeh, rice paper, carrots, zucchini – the list goes on. But this coconut bacon holds a special place in my heart because it's ridiculously easy to make and wonderfully crispy.

The natural fat in the coconut offers a rich mouthfeel without added oil. If you are very sensitive to the flavor of coconut, you'll want to try a different recipe. Coconut bacon is reminiscent of the real thing but not an exact copy. It's very versatile and makes a fantastic addition to sweet or savory dishes; I've used it in vegan cobb salad, on BLTs, as a topper for creamy potato-corn chowder, and sprinkled over maple donuts and cupcakes.

Yield: 4-6 servings

Easy Coconut Bacon

prep time: 5 MINScook time: 20 MINStotal time: 25 mins


  • 2 cups unsweetened coconut, large flakes
  • 2 tablespoons liquid aminos or soy sauce
  • 1 1/2 tablespoons liquid smoke
  • 1 tablespoon maple syrup


  1. Preheat oven to 325°F.
  2. Combine liquid aminos, liquid smoke and maple syrup in a bowl. Stir in coconut flakes to coat thoroughly. Marinate for 10 minutes.
  3. Transfer coconut flakes to a lined baking tray and spread out thinly and evenly.
  4. Bake in preheated oven for 15-18 minutes until deep brown in color. Stir every 5-7 minutes to prevent the edges from burning.
  5. "Bacon" crisps up more as it cools. Store for up to a week at room temperature or for a month in the freezer.
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