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How to Make Crispy, Salty, & Smoky Coconut Bacon // Vegan + Gluten Free Recipe + VIDEO


A few weeks back I shared my recipe for my Avocado & Coconut Bacon Breakfast Sandwich which has been one of my easy go-to breakfasts lately. I got several positive comments and inquiries about the coconut bacon so I thought it deserved its own post!

Coconut bacon is definitely a "thing" in the vegan community. It's absolutely delicious! I first tried it at Charlotte Veg Fest last fall. This stuff is so freaking good! Even if you aren't vegan, you have got to try it!

Coconut bacon is a really great alternative to regular bacon. It is healthier, quicker to make, and less messy. And most importantly, it's cruelty free!


This coconut bacon recipe is smoky, salty, sweet, and crispy!

I like to add it to sandwiches, salads, tofu scramble, soups, and even just eat it as a snack.

This recipe only takes 15 minutes from start to finish so it's so quick and effortless.

The most important ingredient is the liquid smoke. It gives it that just-off-the-griddle smokey flavor that most people really love about bacon.

The coconut flakes are thin so it crisps up nicely in just a few minutes in a warm oven. Just don't walk away from it! Stay there and watch it because it can go from perfect to completely BLACK in a matter of seconds. I learned that the hard way one day.

I hope you give this a try!


How to Make Crispy and Salty Coconut Bacon // Vegan + Gluten Free

1 cup unsweetened coconut flakes

4 tsp pure maple syrup

2 tsp liquid smoke

3/4 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/8 tsp black pepper

Dash of chili powder or chipoltle chili powder

1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. In a small mixing bowl, add in the coconut flakes, maple syrup, liquid smoke, salt, onion powder, garlic powder, smoked paprika, black pepper, and dash of chili powder. Gently stir until well combined. Spread it out in a thin layer on the baking sheet.

3. Bake for 5 minutes, stir, then bake for another 4-5 minutes until it is a light amber brown color. Don't walk away from it as it can burn easily. Store in an air tight container or mason jar in the fridge for 2-3 weeks!

ENJOY MY VIDEO TUTORIAL! :)



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes & inspiring nature and travel photography!

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