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Vegan Coconut Bacon WHAT


  • 1 1/2 cups large-flaked unsweetened dried coconut
  • 2 Tbsp. soy sauce tamari is best if you have it
  • 2 Tbsp. water
  • 1 Tbsp. maple syrup agave, or your syrupy sweet thing of preference
  • 1 tsp. smoked salt


  • Preheat your oven to 300F.
  • In a small sauce pan, combine the soy sauce, water, maple syrup and smoked salt.
  • Stir over medium heat until the salt has melted and the mixture is uniform.
  • Take off the heat and set aside.
  • Sprinkle your coconut in an even layer on a large baking tray.
  • Drizzle the soy sauce mixture over the coconut, toss to coat the coconut and re-spread the coated coconut in a flat, even layer. The only reason you do it this way around is if you put the coconut in with the mixture it gets soggier faster, but if it gets a little soggy, don't worry, it'll be fine.
  • Bake in the oven for 15-20 minutes. After 15 minutes keep a good eye on it. The first time I did about 22 minutes and it burnt to a crisp, but 18 minutes was about perfect for my second batch. It will get crunchier as it cools down, so don't worry if it's still a little flimsy when you first take it out. You just don't want it to still be soaking wet and still dripping in it's own liquid (that's what she said).
  • Once the coconut flakes around the edges get browned and crispy is a good sign that it's ready. The middle will firm up as it cools.