Spreading the Coconut Bacon Love

I few months back I was talking to a friend about (surprise, surprise) food and the subject of coconut bacon came up. Although she’s not vegetarian herself she said that her brother had made some awesome coconut bacon that would rival any other veggie bacon. With this newly acquired information and dreams of smokey, salty coconut goodness floating around my head, off to the interwebs I went in search of a recipe. With the click of a finger a whole bunch of websites popped up with varying recipes but mostly with the same common ingredients, so with a little messing around I now have a kick ass recipe that I’ll use over and over.

The recipe calls for unsweetened large flaked coconut, and I may not have looked everywhere, but I had a lot of trouble finding this in any bulk bin in Calgary. Instead of searching in every nook and cranny of the city for this mystical anomaly, I just added it to my Nuts Online order.  If there are any Calgarians out there in internet land who know where to get large flaked coconut  here please help a girl out and send me a message, you’re good deed will be rewarded with bacon.


  • Servings: About 3 Cups
  • Print
Author: The Vegan Cookbook Aficionado


  • 4 large handfuls of unsweetened large flake coconut (about 3 cups)
  • 1/4 cup soy sauce or gluten-free tamari
  • 3 tablespoons canola oil
  • 1 tablespoon liquid smoke (hickory flavour works good here too)
  • 3 tablespoons water
  • 2 to 3 tablespoons maple syrup (use 3 if you like it really mapley)
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 2 to 3 teaspoons kosher salt
  • Black pepper


  1. In a small bowl, mix all ingredients besides coconut together until smooth. Put coconut in a medium jar or container, pour in marinade and then mix until coconut looks coated. Seal jar and then store in fridge overnight (I sometimes let it sit for 2 or 3 days) to let all the yumminess soak in.
  2. Preheat oven to 350 and line a baking pan with parchment paper. Dump the coconut on the baking pan and spread out evenly.
  3. DSC_0044

  4. Bake for 30 to 40 minutes or until the bacon is as crispy as you’d like it, every 10 minutes give the bacon a stir and make sure no pieces are burning. Let cool completely. Store in an airtight container in the fridge or inside of your mouth.

You could probable make this recipe using a fresh coconut but this is something I don’t think I will be doing as Coconut+Knife+Megan=many missing fingers. This stuff smells soooo good when it’s baking, it’s smokey, salty and just a little bit sweet. It’s kind of hard to stop yourself from picking pieces off the pan when you take it out of the oven. It’s best at room temp and is spectacular over salads, in sandwiches (BLT anyone?), in tofu scrambles and carbonara.  I may even attempt some bacon scones tomorrow…..mmmm, scones.

22 thoughts on “Spreading the Coconut Bacon Love

  1. Chessy Pottage says:

    Dude, this sounds gross! Are you serious that it is good? Does it taste at all like coconut? I’m having a really hard time wrapping my mind around this one…you’ll have to prove it to me in the summer when I visit 🙂

    • Maggie Muggins says:

      Hey man, don’t knock it till you try it. You can’t taste the coconut at all just the smokey, salty goodness. I’ll have to take you out of your food comfort zone the next time you visit 🙂

  2. Atebit says:

    Maggie this sounds amazing! I was wondering the same thing about possibly using a fresh coconut and getting some good lengthy slices. Beautiful pictures too btw 🙂

  3. Atebit says:

    Maggie this sounds amazing! I was wondering the same thing about possibly using a fresh coconut and getting some good lengthy slices. Beautiful pictures too btw 🙂

    • Lella says:

      Thank you for your recipe. I passed it on to my daughter awhile back and she, who is totally a vegan, made this bacon and loves it. My mother used to grate coconut after getting it out of the shell. She did this every year to get coconut to make Easter Candies with. I have four vegan kids and my bet is that they will all make some of this. You have performed a great public service to the Vegan world.

  4. chantal says:

    This was awesone, my non-vegan husband couldn’t stop eating it. Thank you for sharing this recipe. It is a recipe I will make again and again, very good on caeser salad. It was so good I had to share it on my facebook page.

  5. Deb says:

    Hi Maggie, I just ordered a bag of the commercial coconut bacon and I loved it! But the bag was $11 so I found our website through an search. Cool that I was reading and read Calgary. Yeah Calgarian here too! Did you ever find a provider in town? I was thinking of trying it with regular shredded unsweetened coconut. Still can’t believe how tasty this stuff actually way. Great website!

    • Maggie Muggins says:

      Hi Deb! Yay, another Calgarian! I ended up finding some of the large flake coconut at planet organic in the bulk section. I believe Community Natural Foods is going to start carrying Phoney Baloney’s coconut bacon but I’m not sure on the price, I like to make my own anyway 😉 Cheers!

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