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.
- 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
- 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.
- Preheat oven to 350 and line a baking pan with parchment paper. Dump the coconut on the baking pan and spread out evenly.
- 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.