This crispy Coconut Bacon recipe is healthy, vegan, and easy to make in just 15 minutes. A delicious savory, smoky, crunchy topping for salads, soups, wraps and avocado toast! Vegan and Gluten Free!
With a light smoky flavor and an addictive crunch, this coconut bacon is one of the easiest vegan bacon recipes. We use wide unsweetened coconut tossed with smoked soy sauce (alternatively, use regular soy sauce with a few drops of liquid smoke), along with maple syrup, smoked paprika and black pepper. It all bakes in the oven for about 10 minutes! The crispy flakes are the perfect addition to salads and side dishes or are delcious on their own for pure snacking pleasure. It’s funny how fast these seem to disappear!
We love this vegan coconut bacon sprinkled on these yummy recipes: Wedge Salad, Cobb Salad, Spinach Salad with Grilled Veggies, and Summer Succotash.
Table of Contents
Why You’ll Love Coconut Bacon
- Crispy and crunchy– the texture is so satisfying!
- Healthy– coconut is high in healthy fats and fiber.
- Easy and quick– simply mix all the ingredients together and bake for about 10 minutes.
- The flavor and texture!– okay so of course it doesn’t taste exactly like bacon but it has a lovely crunch enhanced by a subtle smokiness and satisfying saltiness.
Ingredients In Coconut Bacon
Coconut Bacon Ingredient Notes
- Unsweetened Coconut Flakes– use large flake coconut chips here. Sweetened coconut does not work for this recipe.
- Smoked Soy Sauce– this gives the best authentic smoky flavor or you can use coconut aminos, tamari, or soy sauce and add a couple drops liquid smoke (go easy!). Low sodium soy sauce is fine too!
- Maple Syrup– it helps the flavors stick to the coconut flakes, adds a caramel flavor and balances the spice with light sweetness.
- Smoked Paprika– adds subtle smokiness, color and depth.
- Black Pepper– adds peppery spice and depth.
See the recipe card below for a full list of ingredients and measurements.
How To Make Coconut Bacon
Step One– Gently stir coconut with smoked soy sauce, maple syrup and spices. Toss until the coconut is completely coated.
Step Two– Spread out in a single layer on a baking sheet with parchment paper for easy clean up.
Step Three– Bake in preheated oven at 325 F for about 6-9 minutes or until golden. It will crisp up as it cools.
Ways to use Coconut Bacon
Use coconut bacon as a savory, crunchy topping for salads and meals you are already making.
Coconut Bacon FAQS
This version is made with unsweetened wide coconut flakes tossed with smoked soy sauce, maple syrup, smoked paprika and black pepper. Salty, sweet, smoky goodness that adds amazing flavor to your food!
Seasoned coconut bacon is salty, sweet, and smoky crunchy bits of deliciousness. Of course, it doesn’t taste exactly like bacon but it has a lovely crunch enhanced by a subtle smokiness and satisfying saltiness.
Thin flat dried pieces of coconut that are unsweetened with no additives.
Coconut bacon will stay crisp and fresh in a sealed airtight container up to two weeks. Keep in the freezer for 3 months.
More recipes you may enjoy
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Coconut Bacon Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: condiments
- Method: bake
- Cuisine: American
- Diet: Vegan
Description
This Coconut Bacon recipe is healthy, crunchy and easy to make in about 15 minutes. A delicious savory smoky topping for salads, soups, wraps and avocado toast! Vegan and Gluten Free!
Ingredients
- 2 cups wide raw coconut flakes
- 1 1/2 tablespoons smoked soy sauce (or soy sauce or Braggs + a couple drops liquid smoke (not too much!)
- 1 tablespoon maple syrup (use more to taste if you like it more candied)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Gently mix coconut, smoked soy sauce, maple syrup, smoked paprika and pepper until coconut is completely coated.
- Spread out on a sheet pan, with parchment paper for easy clean up.
- Bake in preheated oven at 325 F. Check in 6 minutes, bake about 5 more minutes more or until golden brown. It will crisp up as it cools.
Notes
Coconut bacon will stay crisp and fresh in a sealed airtight container up to two weeks. Keep in the freezer for 3 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 2 g
- Sodium: 87.4 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 0.8 g
- Protein: 2.4 g
- Cholesterol: 0 mg
I love this fakon! I have made this MANY times. I cannot do soy or gluten, so I use the coconut aminos instead. They make this even more delish! It’s a great topper on salad, oatmeal, soups, veggie burgers, and so much more.
So glad to hear you are enjoying Marni! It is addicting!
So simple and delicious and healthy. I used tamari, maple syrup, liquid smoke (hickory flavor) and smoked sweet paprika. I’m about to put some of this coconut bacon on a home grown tomato sandwich. Thank you.
Perfect! So glad you like it.
Oops sorry Tonia
😊👍🏼
Hi Sylvie
Sounds delicious. I roast coconut flakes tossed in an Indian spice mix ( my mother’s recipe) but am intrigued with the smoky flavour of yours. It’s not bacon, though. Why don’t plant based recipes shine for what they are?
I totally hear you Kameela! Sometimes it helps to name it so people searching can find the recipe. We do have tons of plant-based recipes that are just amazing in their own right:) I am going to try the Indian Spice coconut, sounds so good!
Wondering if you would recommend sprinkling the dry ingredients prior to baking or just after it is pulled out of the oven.
Prior to baking. Made that more clear in the recipe card. 🙂