• Everyone now has a vegan coconut recipe out there are most are all the same. Overall I find them to sweet and the coconut flakes used to unsubstantial to taste and have a mouth texture like bacon (from what my memory of bacon is). I my recipe I have use a South India coconut product that is a dried thick sliced coconut, and cut way back on the maple syrup without losing the maple overtone. The full effect is a complex flavor that leans more toward savory then sweet.  



    Austin's Vegan Smoky Coconut Bacon


    • 2 cup dried sliced coconut or Tranches de Noix de Coco (I use Udupi brand)
    • 1 Tbsp. Maple Syrup
    • 1 Tbsp. Liquid Smoke
    • 3 Tbsp. Soy Sauce
    • 1 Tbsp. Coconut Oil
    • 1 Tbsp. vegetable oil
    • 3 Tbsp. liquid amino
    • ½ Tbsp. black pepper
    • 1 Tbsp. white miso paste
    • 1 Tbsp. smoked paprika
    • 1 Tbsp. maple extract (I use OliveNation, LLC. brand)


    1. Mix the all wet ingredients together in a bowl, add the smoked paprika.
    2. Add the dried sliced coconut. With a rubber spatula mix (trying not to break the coconut slices), coating the coconut in the marinate.
    3. Let marinate 24 hours, allowing the coconut to absorb the marinate.
    4. Preheat oven to 350ºF
    5. Place coconut on a baking sheet, lined with parchment paper, spread out the coconut evenly, place in the oven.
    6. Bake of 10 to 15 mins, then flip the coconut. Bake another 10 to 15 mins insuring that you do not burn the coconut, you want crispy edges and chewy center of the strips.
    7. Let cool and store in an air tight container.


    Note: I you like more sweet coconut bacon add a full tablespoon of the Maple Syrup.