MAKES 3 CUPS
How do we begin to explain how mind-blowing this coconut bacon is? We are not sure there are words to describe it, but one taste and you’ll see what we mean! The process for making this coconut bacon is simple and quick but demands attention. You’ll need to stir it every five minutes for optimal results. Coconut bacon is so fun to have on hand to add pizzazz to your salad or to sprinkle on top of a baked potato with our scrumptious Cashew Cream Everything Sauce. Or, if you’re like us, you might even eat it straight out of the jar. The coconut aminos and liquid smoke can be found in health-food stores. Also, remember to buy the wide unsweetened coconut flakes, as the smaller flakes will not work. This recipe is gluten free, soy free, and loaded with healthy fats. Five stars in our book!
3 Tbsp. coconut aminos
2 Tbsp. maple syrup
2 Tbsp. liquid smoke
1 tsp. paprika
¼ tsp. Himalayan pink salt
3 cups large unsweetened coconut flakes
1 Preheat the oven to 325 degrees F. Lightly oil a large baking sheet with extra-virgin coconut oil.
2 In a large bowl, mix together the coconut aminos, maple syrup, liquid smoke, paprika, and salt. Add the coconut flakes and stir until all the coconut is well covered.
3 Spread the coconut flakes on the oiled baking sheet. Bake for 20 minutes, stirring the coconut flakes every 5 minutes. (Reset the timer every 5 minutes to be safe.) Do not skip this step, or your coconut bacon will burn.
4 Remove the coconut flakes from the oven and let cool completely. Store in a glass jar or container in your pantry or on your countertop for up to two weeks.
