Coconut bacon can transform humble mashed potatoes into heavenly hash, can add gourmet elements to the most simple soups, salads and sandwiches, and can be a “life saver” when you need a little snack to keep you going. There is a satisfaction that comes with making something that taste just like “bacon;" it can make you feel like a scientist in your very own kitchen.
2 cups unsweetened coconut flakes
1 ½ tbsp coconut oil, (melted)
2 tbsp Bragg's soy sauce or tamari
1 ½ tbsp liquid smoke
1 tbsp smoked paprika (or regular paprika)
1–2 tsp beet root powder (optional, for colour)
2 tsp onion powder
3 tbsp maple syrup
pinches of sea salt
Whisk all the ingredients into a large mixing bowl (except for the coconut flakes). Add the coconut and toss until everything is evenly coated.
In a cast iron pan, fry the marinaded coconut until it has reached your desired crispiness. If it is not crispy enough, you can additionally bake it for 2–3 minutes, at 325 degrees F.
Instead of frying, you can also bake it on a baking sheet for 20 minutes, at 325 degrees F, stirring every 5 minutes. Make sure to keep your eyes on the prize, tossing regularly to prevent burning!
Store in an airtight container – sprinkle on everything.
This recipe was originally made for Silkeny Organic Virgin Coconut Oil by Jill Stella Richards.