Coconut bacon

SERVES 4 HUNGRY SNACKERS, OR 8 NIBBLERS

I’m so stoked this recipe exists — but almost wish it didn’t, because I want to eat it all the time. As a kid, I used to love the heck out of bacon, and when I grew up and got a job, two bacon and egg rolls with barbecue sauce were my jam. These days, I stick to this coconut bacon to get an amazing flavour hit. It goes well with pretty much anything.

Make heaps, because if you’re anything like me, you’ll be munching on these on the regular.

325 g (11½ oz/4 cups) young coconut, flesh sliced into bite-sized pieces

125 ml (4 fl oz/½ cup) tamari

3 tablespoons coconut nectar

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon cold-pressed sesame oil

• Pop all the ingredients in a large mixing bowl, mix together well, then leave to marinate for 20 minutes.
• Place on dehydrator trays lined with non-stick sheets and dehydrate at 40°C (105°F) for 12 hours. Flip the coconut pieces over and dehydrate for a further 4 hours; I like them crispy on the outside but still juicy in the middle. (If you don’t have a dehydrator, place the coconut pieces on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour.)
• Store in an airtight container in the fridge for up to 3 days; warm in the dehydrator or oven before serving.