Coconut bacon is the salty, savory, smoky treat every meat-free kitchen needs. With just 9 ingredients (two are optional!), and in 20 minutes, you’ll be ready to sprinkle these marinated roasted coconut chips over everything!
If you don’t already have peeled coconut skin/meat, then first do that. You can use a whole coconut or even buy coconut pieces and use a vegetable peeler to peel small sections of the skin/meat.
Step 1: Prepare the marinade
Combine all of the marinade ingredients in a small bowl and whisk to combine thoroughly.Feel free to dip a finger in and give it a taste. Adjust any of the ingredients as needed: more soy, sugar, liquid smoke, etc.
Step 2: Marinate the coconut chips
Add the peeled coconut to the bowl/dish and toss to coat the pieces thoroughly. Allow them to marinate for at least 20 minutes in the refrigerator.
Step 3: Roast the coconut bacon
Spread the marinated coconut across a parchment-lined baking tray and bake in a pre-heated oven at 350ºF/175ºC. This took just 8-10 minutes for me - keep an eye on them as they can burn easily.The time will increase if using coconut meat, not just peel and the size of the pieces. You may also want to flip them over halfway, though I’ve tried both methods and haven’t noticed much of a difference, so I skip it.
Remove them from the oven and allow them to cool on the tray - they will continue to harden slightly while cooling down. Then, enjoy!
How to Make Ahead and Store
Make ahead: the peeled coconut skin/meat can be stored in the refrigerator 2-3 days before you bake them. You can also marinate it the night before, ready to pop in the oven.Store: I recommend storing the coconut bacon in an airtight container (I use a mason jar), covered, at room temperature for between 1-2 weeks (they will begin softening eventually). I tend to avoid keeping mine in the refrigerator as they become soft/soggy.Freezer: you can freeze the coconut bacon pieces for between 1-2 months in an airtight container. There’s no need to thaw them before use, either! This is my preferred method for maintaining crispy results for the longest time.
Notes
Optional Add-ins:
Spice: Feel free to add a pinch of chili flakes or chili/cayenne powder
Onion powder:
Mushroom Powder: Just a pinch or two of dried mushroom powder will help enhance the umami flavor.
Dried Herbs: This may not be very "bacon-y," but you can add extra flavor to the roasted coconut chips with dried herbs like Italian seasoning, etc.
BBQ sauce: Just a little can help to enhance the vegan bacon vibes.
Be careful reheating: If you want to reheat the coconut bacon at any point, be careful as they brown (and then burn) incredibly quickly. I usually reheat for practically seconds under a preheated broiler or in a toaster oven for a few minutes.
Tweak the ingredients: This recipe is very adaptable; feel free to tweak any of the ingredients to your taste.
Adjust the liquid smoke: I recommend adding half the amount, to begin with as different brands have different levels of concentrated flavor.
Use flakes not shredded: The two are different; you’re looking for thick flakes of coconut, not shredded coconut.
Keep an eye on the coconut bacon in the oven: It can burn in no time at all, so when you make your first batch keep a close eye on the oven!
Read the post for answers to other top FAQs and serving suggestions!