Coconut bacon

Coconut bacon

By
From
Vegan Goodness
Makes
10 servings
Photographer
Jessica Prescott

Legend has it that this idea arose from vegan punks pouring liquid smoke onto fresh baby coconuts and calling it bacon. The idea caught on and now coconut bacon is something of a staple amongst vegans and vegetarians. Thank you, punks. We owe you one!

Ingredients

Quantity Ingredient
2 tablespoons liquid smoke
2 tablespoons maple syrup
1 tablespoon tamari or soy sauce
100g coconut flakes

Method

  1. Preheat the oven to 180°C.
  2. Mix the liquid smoke, maple syrup, tamari and 1 tablespoon of water in a medium-sized bowl. Add the coconut flakes and gently stir with a tablespoon until they are coated in the liquid mix.
  3. Spread the coconut flakes on a baking tray and place in the oven for 5 minutes. Remove the tray, stir and flip the flakes with a metal spatula and then return to the oven for another 5 minutes, keeping an eye (or nose, rather) on it to ensure the flakes do not burn.
  4. When entirely cool, store in an airtight container, until ready to eat. Coconut bacon keeps well in the freezer for several months. No need to defrost! At room temperature, it will keep for 1–2 weeks

It's delicious on…

  • The King or in a sandwich, bagel, burger or wrap; on top of pizza, on top of pancakes, on ice cream; in burgers and salads; or straight out of the jar. You get the gist.
Tags:
healthy
vegan
vegetarian
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