I’m pretty sure coconut bacon has been making its way around the world wide web for a few years now, but I’m still not over it. And this maple mesquite version has gotten me all kinds of excited all over again.
These salty, smoky little niblets make the perfect meatless substitute for bacon. I’m not saying it’s a perfect replica, but I am saying it’s a surprisingly delicious stand in next time you want some sweet and smoky bacon sprinkled on your salad, tucked into a sandwich, or scrambled into your eggs.My working theory on why coconut makes the best bacon substitute?
Coconut has a fairly high amount of saturated fat (like bacon) and I think it might be that richness that other pork stand ins can’t quite touch (I’m looking at you, tempeh). It’s also for this reason that I added a little bit of coconut oil to this recipe.And like (almost) all of my favorite recipes, this one has minimal ingredients (5!), is easy to make, and keeps well. Store in an airtight container at room temperature for a week or freeze for up to a few months.
- 4 cups unsweetened coconut flakes (not shredded)
- ¼ cup tamari
- 3 tablespoons mesquite liquid smoke (I used Stubb's brand)
- 2½ tablespoons maple syrup
- 1 tablespoon melted coconut oil (optional)
- In a large bowl, whisk together the tamari, liquid smoke, maple syrup, and coconut oil. Add the coconut flakes and gently stir to combine until all the coconut is coated.
- Spread the coconut on a parchment-lined baking sheet in an even layer. Bake in a preheated 350 degree F oven for 14-17 minutes or until golden brown and the coconut is almost completely dry, stirring once halfway through. You'll want to watch it pretty closely after the 14 minute mark to ensure it doesn't burn.
- Store in an airtight container. Freezes well.