If you’ve ever craved bacon but didn’t want the real thing, coconut bacon is the answer!
This recipe is simple, requiring just 8 ingredients, 1 pan, and 15 minutes to prepare. The result is crispy, bacon-flavored coconut flakes that are perfect for adding tothings like salads, sandwiches, dips, and more!
We hope you love this recipe! If you try it, be sure to tag a photo #minimalistbaker on Instagram, and leavea comment and rating! Thanks for supporting Minimalist Baker!
How to Make Coconut Bacon
Savory, crispy coconut bacon made on 1 pan in 15 minutes! Perfect for topping salads, adding to sandwiches (hello vegan BLT), dips, and more!
Author Minimalist Baker
Prep Time 2 minutes minutes
Cook Time 13 minutes minutes
Total Time 15 minutes minutes
Servings 8 (1/4 cup servings)
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week
Ingredients
US Customary – Metric
- 2 cups large flake unsweetened coconut
- 1 Tbsp avocado or grape seed oil (or another neutral oil)
- 2 Tbsp tamari (ensure gluten-free for GF eaters)
- 1 tsp smoked paprika
- 1 Tbsp maple syrup
- 1/2 tsp liquid smoke*
- 1 pinch sea salt
- 1/2 tsp black pepper
Instructions
Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
Let cool for 10 minutes – it will continue crisping as it cools. Coconut bacon is great for adding to things like salads, sandwiches, dips, and more! Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month.
Video
Notes
*As the name suggests, liquid smoke adds a hint of smokiness to this recipe. I wouldn’t consider it an essential ingredient, but it does help provide that “bacon-y flavor” and I would highly recommend trying to get your hands on some! It can be found at most grocery stores and online.
*Nutrition information is a rough estimate.
*Recipe loosely adapted from Cookie and Kate.
Nutrition (1 of 8 servings)
Serving: 1 quarter-cup servings Calories: 124 Carbohydrates: 5.7 g Protein: 1.5 g Fat: 11.4 g Saturated Fat: 8.8 g Polyunsaturated Fat: 0.34 g Monounsaturated Fat: 1.62 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 266 mg Potassium: 98 mg Fiber: 2.5 g Sugar: 2.7 g Vitamin A: 101 IU Vitamin C: 0.23 mg Calcium: 7.97 mg Iron: 0.62 mg
Here are a couple of recipes that use Coconut Bacon:
Coconut Bacon Collard Greens // Vegan 7-Layer Salad // Brussels Sprout Slaw with Coconut Bacon //
Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Nicole says
This brought me closer than I’ve been to a BLT in over 15 years since I went veggy – wow! My only complaint is that the coconut flavor came through more than I’d like, so I’ll try the eggplant and mushroom bacon recipes in future. I’d love to see a carrot bacon recipe on the blog since it can be made with a vegetable peeler, whereas a mandolin is needed for the eggplant one and that’s not a common kitchen implement for a lot of people (me included). Thanks for the recipe!
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Support @ Minimalist Baker saysGreat idea, Nicole! Thank you for sharing! xo
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Amanda says
I love love love this so much!!! Have been making it now for a couple of years. It’s excellent on BLATs and breakfast burritos. I don’t miss real bacon anymore.
Want to try it with coconut aminos next. I do tweak this a bit – cut back on the oil by 1/2, double the liquid smoke, the pinch of sea salt is applewood smoked, cut the smoked paprika to 1/2 tsp and add 1/4 tsp each plank street rub (savory spice shop) or Old Bay and Korean chili powder because I like it smoky and spicy.
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- Support @ Minimalist Baker says
We’re so glad you enjoy the recipe, Amanda! Thanks so much for sharing! xo
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Kelly says
Delish!! Made without liquid smoke; I used extra paprika and tamari instead. Makes a yummy snack—thank you for the recipe!
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- Support @ Minimalist Baker says
Amazing! Thank you for the lovely review, Kelly! xo
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Charlotte says
This is a great recipe. I accidentally used the whole bag of coconut, about 3.5 cups, and it still came out great. I just cooked it about 5 minutes longer. The only other thing I changed was minor, I used 1/2 tsp of smoked paprika and 1/2 tsp of regular paprika. We had the bacon on top of tofu scramble and with chickpea tuna and it was so good. I did use coconut aminos. Thanks so much.
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- Support @ Minimalist Baker says
Ooo love those serving ideas, Charlotte! Thanks so much for sharing! xo
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Amy M. says
I am making this for the third or fourth time today. I haven’t eaten meat for about 17.5 years, and bacon is one of those things that is really hard to replace. This is perfect for use on salads. Today I am adding it to the top of a breakfasty Zucchini casserole as an added punch of flavor. I can’t wait! I make it exactly as the recipe states, and I think it is perfect. Thank you, as always, for all the great ideas. (I am making more of your recipes today and tomorrow… we love your style!).
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- Support @ Minimalist Baker says
Thank you so much for your kind words and lovely review, Amy! We’re so glad you enjoy our recipes! xo
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DrLJL says
Eh. Thought this would be better based on reviews. Made as directed. Don’t get me wrong it’s an entertaining item but still identifies as coconut. Hubs said it tasted like “BBQ”. Try it for yourself.
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Lynn says
This is one of my favorite recipes. I have made it many times. It is easy to make and tastes great! I do not use the liquid smoke or oil.
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lynn. Thanks so much for the lovely review! xo
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Britt says
Amazing recipe, so simple but packs a punch. I was craving a midnight BLT and threw this fakin’ together in no time. It came out perfectly, will definitely be adding this to my weekly rotation!
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- Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it, Britt! Thank you for the lovely review! xo
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L. Parker says
Update: I used Coconut Aminos (just a tad under 2tbls) & omitted the tamari. I also used “lite” maple syrup because like another reviewer, I could eat the entire tray! It came out Awesome! Thank you again for sharing your wonderful vegan recipes!
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for the wonderful review and for sharing your modifications!
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The Vegan Goddess says
Thanks for posting this. I will try it the same way.
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L. Parker says
Thank you for this recipe! It’s absolutely delicious! I reduced the amount of tamari to 1.5 tbls. (2 tbls is Just a little more sodium than I prefer). Next time I may try coconut aminos. Do you know if that would work well? I love your recipes & appreciate that you take the time to explain everything to us. Thanks again from a true vegan who used to eat/love bacon!
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- Support @ Minimalist Baker says
Aw, we’re so glad you enjoy our recipes! Thank you for sharing! Using coconut aminos should work, but it’s sweeter so we’d suggest using less maple syrup.
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Sandra says
Other recipes for coconut bacon do not use oil. Will this one work without oil? And without the black pepper? Pepper makes me choke.
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- Support @ Minimalist Baker says
Hi Sandra, it should be fine to make it without oil and omit the black pepper. Let us know how you like it!
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Nina says
What a tasty little treat! Full disclosure, I enjoy making regular pork bacon, I am not a vegetarian though do eat a mostly veg diet and thoroughly enjoyed these little crunchies. I have wanted to try this recipe for a while, finally made tonight for the potato leek soup. Super easy with basic ingredients, comes together fast. I used 1 Tb low sodium tamari and 1 Tb coconut aminos and maybe half the maple syrup. I did not have liquid smoke unfortunately, look forward to making it again with the smoke. I also let them sit out and cool for a long while, they got nice and crispy. A great savory substitute for bacon, though they still taste like coconut to me.My toddler also loved them and my bacon loving husband also enjoyed them! Thanks Dana for such tasty bites!
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- Support @ Minimalist Baker says
Amazing! Thank you so much for all your lovely reviews! xoxo
See AlsoCoconut Meat: Nutrition, Benefits, and DownsidesIs Vegan Bacon Healthier? Plus, 14 Vegan Bacon Brands to Try Right NowWait, Bacon Bits Aren't Actually Bacon?Coconut: Are There Health Benefits?Reply
Jessica says
My pork-bacon loving 10 year old has not been too keen on my efforts to migrate our family to a plant-based diet. But these crunchy, tasty nuggets were a crowd pleaser! I made them with the potato leek soup (which was also delicious). These coconut bacon bits are delicious and SO easy!
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- Support @ Minimalist Baker says
Yay! Love to hear this. Thanks so much, Jessica!
Alexander says
This recipe is just stunning, and dang, is it simple. If I ever open a vegan restaurant this would be my bacon recipe. Thanks, as always. (I used soy sauce instead because that’s what I had).
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- Support @ Minimalist Baker says
Aw, so kind, Alexander! We’re so glad you enjoy it! xo
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Denise says
Holy (liquid) smokes, this is yummy!
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- Dana @ Minimalist Baker says
xo!
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Kat says
I have discovered a problem with this recipe…there are no instructions on how to avoid eating the entire pan of coconut bacon all at once! ;) Seriously, this is so yummy! (I accidentally doubled the maple syrup..I might just keep it that way next time too.)
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- Dana @ Minimalist Baker says
LOL glad you enjoyed it, Kat!
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Susan says
Fantastic! My husband was skeptical but now is a true believer!
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- Support @ Minimalist Baker says
Whoop! Thanks for sharing, Susan!
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lauren says
ohhhemmmgeeeee yummmmo just made it tweaked a drop i used a maple infused with pecan smoke…… crazy good easy recipe will make every week !!!!!! love !!! thanjk u !!!! i posted on insta and hash tagged you… eating it on gf toast with avocado / lemon and sea salt with a vegan beet burger topped with pickles and what i now call faux bae con ………….
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lauren! Thanks so much for sharing! xo
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Alison says
I made this twice, the second time I omitted the oil and it was so great. I also substituted the tamari sauce for coconut aminos and thought it was great and soy free.??
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Amy J says
I was going to sub coconut aminos as well, and wondered how it would come out! Did you still add the maple syrup? I’m thinking to leave it out since the aminos are fairly sweet already IMO…
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Amanda says
My husband and I make this frequently and it’s an excellent addition to anything and everything! It’s best stored in an airtight glass container to stay crisp. Just made a new batch today to top off some homemade vegan potato soup!
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- Support @ Minimalist Baker says
We’re so glad you both enjoy it! Thanks so much for the lovely review!
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Emma says
Amazing recipe! I stumbled upon your recipe as I was looking for something I could top my garlic pasta. Even though I’m trying to eat vegan as much as I can, I do miss the salty/smoky flavour of bacon from time to time. I Tried it on my pasta tonight and it tastes great! Thank you!!
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Emma. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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NeonKitty says
This recipe was incredibly easy to follow and make – I couldnt be happier with the coconut bacon. I’ve had so much already and cant wait to make more.
Great tip to keep an eye out during the second bake, I split mine into two pans and the second one burnt just slightly (but was edible).
A+!!!
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- Dana @ Minimalist Baker says
Lovely! Thanks for sharing!
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Jessica Brown GABBIE10 says
Just made delicious how do you store this
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- Support @ Minimalist Baker says
Hi Jessica, we’d suggest letting it cool completely then storing in an airtight container in the refrigerator. You can also leave it at room temperature, but it won’t keep as long. Hope that helps!
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Tara M says
I make this recipe weekly. Amazing on kale Caesar salad. Perfect exactly as is.
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Alaina says
Pretty delicious, especially after it cools and gets crispy. My husband has never had real bacon, so he asked me if I thought it tasted like bacon. I think it definitely shared a lot of similar flavors and the crispy-ness of real bacon. I disagree with other posters that you can no longer taste the coconut. I could still taste it, but it didn’t bother me. We had it on some avocado toast. As a child, before we became vegetarians, bacon was my favorite, so this was a nice reminder of those days without the gross factor for me. Our oldest daughter absolutely loved it too.
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- Dana @ Minimalist Baker says
Great! Thanks for sharing, Alaina!
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Janey says
I mean, this looked good, but it was GOOD. I could have eaten it all straight off the tray. Rad recipes as always ❤️
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- Support @ Minimalist Baker says
Thanks Janey! So glad you enjoyed it! xo
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L says
A local vegan restaurant makes this amaaaaazing smoked coconut BLT. Had to try and recreate it on my own. This recipe is perfect. I did munch on a sizeable portion of the coconut flakes before they went in a mason jar for storage…
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- Dana @ Minimalist Baker says
Thanks, L!
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Blake Wagner says
I love this recipe!! I can’t stop making it
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Katie says
I love this recipe! I love the flavor of bacon, but don’t really care for bacon itself so this is perfect! I like to top salads and mac and cheese with it. Super easy and super delicious!
I store mine in a glass peanut butter jar and it lasts a few months. Once I didn’t close the lid well and it did get soggy within a couple days.
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Erin Engler says
I have shared this recipe dozens of times! It is always a hit, and I love adding it to salads. Thanks for the awesome recipe!
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Megan says
We live in Hawaii and harvest our own fresh coconuts. I cut the coconut in micro thin slices with a vegetable peeler. The ratios of ingredients was perfect. I had to bake it a little longer because the coconut was fresh, but it turned out delicious! My husband even loves it!
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Maureen King says
We live in Hawaii, too, and I haven’t tried shaving coconut like that, but will in the near future! Thank you so much…we’re on North Shore Oahu..where are you? Mahalo!
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BrandiLynn Moran says
So delicious!! I did not have liquid smoke but had lapsang souchong tea (which is a smoked tea) and ground it up and used equal amount of tea as called for liquid smoke. I also added 1 teaspoon of maple syrup and am enjoying it on my salad with Ras el Hanout spiced dressing! Thank you!
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Tracy says
This coconut bacon is so good!! I made a batch this morning to have on avocado toast. My daughter was eating right off the pan! My only change was that I cooked it on a cast iron skillet in the oven because I didn’t have parchment paper. Amazing how it gets crunchier as it cools!
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Jet says
So easy and SO delicious!!!
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- Support @ Minimalist Baker says
Yay! Glad to hear it, Jet!
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gaby flath says
I have a question, can you use dried coconut flkes of has it to be fresh one’s?
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- Support @ Minimalist Baker says
Hi Gaby! We had most success with large flake unsweetened coconut, but if you experiment then let us know how it goes!
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Jacky Surber says
Another perfect recipe. Thank you :)
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- Support @ Minimalist Baker says
Yay!
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Linda Reilly says
Isn’t liquid smoke a carcinogen? Not exactly good for you.
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Molly says
I can’t believe how good this recipe is! It tastes exactly like bacon!!!!! I’m so happy I found this!
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Alissa says
This (well, the brussel slaw but this is the highlight) has entered my routine meal rotation! I also love to roast my squash seeds and was getting bored of the same old garlic salt/pepper/olive oil so I spiced a batch up like these and am devouring them!
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Gil Janssen says
I just made this tonight . I loved it. My husband is in love with it. I will definitely make it again. I love The Minimalist Baker, thank you!
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Lisa says
Delicious and super fast and easy
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Caroline Lee says
Are you able to replace the maple syrup with anything else?
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Taryn says
I’ve been wanting to try coconut bacon for a while now, and tonight I gave it a whirl. I was kind of surprised at how good it was and really didn’t taste much like coconut at all! I used Bragg’s liquid aminos because I was all out of Tamari and I think it actually gave it even more of a smoky bacon flavor. So easy to make, I can’t wait to try these sprinkled on a vegan Caesar salad.
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Mide says
I made this and it’s absolutely delicious! I’m making it again tonight for a week of Vegan BLT’s for lunch at work. Give it a try! Like all of Dana’s recipe’s, this one doesn’t disappoint
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Doris says
I made this last night to have in today’s salad and after the first taste, could barely keep myself from simply eating it by the spoonful by itself! It’s that wonderful. I thought of it all night and can’t wait to have it for lunch. Thanks so much!
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Barb Chamberlain says
I doubled the recipe and next time wouldn’t double the liquid smoke–maybe just half again as much.
I use Bragg’s Amino Acids in place of tamari. Pinch of salt here really means pinch, not more–I’ve had it come out too salty and depending on the saltiness level of your tamari/soy/Bragg’s you might skip the salt entirely at first and taste.Reply
Devan says
Going to try this tonight with the brussels sprouts slaw. Question – can you use soy sauce instead of tamari?
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Selma says
Hi! I have everything needed for this recipe except the coconutflakes, because I can only find pre- toasted ones. Would they work?
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- Support @ Minimalist Baker says
Hi! We haven’t tried it, but it should work! Let us know how it goes!
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Kathryn Tate says
This is so great to have!! Hey Minimalist!!!–you lead the way out!!!!
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shawn sturgess says
This is legit. It’s very good. Very close to actual crispy bacon, which I haven’t had in years.
Try it, you’ll like it.
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Catherine ohandley says
Hi Dana
AM enjoying your Web site and recipes very terested in the aquafaba/chickpea brine do you know if you can freeze the brine and use at a later date? once thawed would you get the same effect when whipped? I have saved the brine in the refrigerator but only last about 4 to 5 days
thanks cathyReply
- Support @ Minimalist Baker says
Hi Cathy! You can freeze aquafaba! Using an ice cube tray or other measured container is a good way to use easy pre-defined amounts. … A few days shouldn’t be a problem in anyone’s fridge, but if you plan on keeping it more than a week or two, you’re probably better off freezing it.
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Lucy says
This is incredible! I left out the liquid smoke as I didn’t have any on hand & also subbed coconut aminos for the tamari. It worked perfectly! Thank you, Dana!
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Tara says
Is there any way to keep this crunchy? We’re at 24 hours and it’s super floopy.
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Carolina says
Do you think I could try using coconut shreds instead of coconut flakes?
Thank you!
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Karina says
I just did this and it was still very good. I made it in a pan instead and made it nice and crispy. Its like a bacon sprinkle.
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- Dana @ Minimalist Baker says
Yay! Thanks for sharing, Karina!
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conhumdrum says
Loved it! You’re probably not fooling anyone into thinking it’s porky bacon, but then again, that’s not the point. For me it’s about finding healthy, easy options that deliver the same qualities (crunch, smokiness and salty flavour) without the need to breed and kill an animal for it. And with this I did just that!
The coconut flavor is pretty THERE if you know what I mean, but that’s fine by me, being a coconut on everything type of gal! Will try adding this to creamed kale – yum?!?!?!?!?Reply
Elyn says
I added a ton of black pepper and extra smoked paprika because I didn’t have any liquid smoke on hand. It came out wonderfully. Sampled it in a “BLT” and it was great!
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Andrea says
I wasn’t looking for a bacon replacement per se, but I do like the crunchy, smokey and salty that bacon adds and I was looking for something like that. I was able to whip this recipe up in the time it took to preheat the oven. I cooked it exactly as instructed, 6 minutes, stir, 5 minutes (check on it) then added 2 more minutes. I took it out at that point because I was cooking other things and didn’t want it to burn, plus the recipe said it would crisp up and it did. It was really tasty! I would probably reduce or leave out the maple syrup because I found it made the bacon too sweet for me but only because my preference for crunchy, smokey and salty bits is more savory. I think the liquid smoke is a must add and I might add just a tiny dash more but just a dash. Don’t omit the pinch of salt, even with the tamari, it’s really needed. Overall, I think this is pretty darn good and I would make it again. Love your recipes!
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Cookie says
This is perfection! I will always have liquid smoke in my cupboards. I have given this to non-vegan friends who are equally impressed by it’s delicious taste. Thanks for this recipe.
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Alexa says
AMAZING! Coconut is such a great base because it’s a fatty fruit and it helps give this a familiar texture. The flavor is on point.
I’ve been making this for a few weeks and throwing it in pita with avocado and mustard, using as a topping for salads and pancakes, and just eating it straight out of the jar.
You go, girl!
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Elisa Nakamura says
Unbelievably good and satisfying. I have made this a staple in our Eat to Live diet and both the kids and I never get tired of these chips! Anytime we crave our old friends “Chip” and “Dorito” we can get the edge off by having a little bowlful of these guys.
In Hawaii, we love Spam (so hard for many to believe!) So I used this marinade to make a tofu “spam” that even my die hard carnivorous husband likes!
Thank you again to my new hero: The Minimalist Baker
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Emo Ayau says
Elisa, how do you prepare the tofu spam? I’m also in Hawaii. I did attempt it once, but is was just meh.
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Andrea says
I’m very allergic to Maple, can I use brown sugar in place of?
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Rachel says
I used brown sugar and it came out very good.
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Jodie says
I am making this NOW! I too was without liquid smoke and tamari so I improvised. I played with regular soy sauce and Worcestershire sauce. And I had to use 1/2 smoked paprika and 1/2 hot smoked paprika, because I ran out of the first. I use it a lot in recipes! I agree with paying attention as your timing was spot on. I thought it needed more time, but took it out and kept stirring it as it browned up perfect. I do not miss bacon at all, and wanted this because I love coconut, and adding the depth of smoky sweet spicy was what I wanted. Going to put this right into your 7 layer salad recipe, and use your tahini lemon dressing that I love also! Thank you for your unique and delicious recipes!!
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Sarah says
Is the Tamari you refer to the Tamari brand soy sauce? By the way I love all your recipes so far. Very tasty:)
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- Support @ Minimalist Baker says
Hi Sarah! Any Tamari sauce will do!
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Sarah says
Thank you for your quick reply. Also, will regular size coconut flakes work with this recipe or will they burn?
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Eleanor says
Just started to make this but 2 generous cups of coconut flakes only is 111 g on my scale and 160 is about 3 c. Which should i lean to c or g?
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- Support @ Minimalist Baker says
I’d lean toward the grams!
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Sue says
Dana, I’ve never had bacon, but this is delicious. Thanks for another winner!
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Melissa says
Oh… my… goooooooodness! This is so yummy! I made it without any sweetener because I can’t have it in my diet, and it was smoky salty HEAVEN!!! I don’t know if I will have any left for our salad and soup tonight!
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Heather says
Amazing!! Better than bacon!
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Ttrockwood says
Whoah. That was waaaaay too much liquid smoke for me! Probably would have been better with 1/2tsp, it’s really strong stuff! I added in more coconut i just toasted as is. Great texture and adds a nice crunch for salads
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sophie says
a lot of smokes have different strengths :)
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abby says
So interesting…. and yummy! Been vegetarian my whole life, so I have nothing to compare this to. But, hey, yum-my! Thanks for the recipe.
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Jean says
WOW awesome recipe! I did the coconut recipe and liked it so much I sliced a package of tempeh and marinated it in the same sauce…awesome! Thanks so much for this recipe! I left out the liquid smoke as I didn’t have any…added 1 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika and a tsp more tamari and baked a bit longer. Delicious!
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Tonia Malone says
This adds a pretty cool crunch, I can see adding to many salads and such this summer
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Anne says
Hi,
Can you tell me what is smoked liquid? I have never heard of this? can I replace this with something else or just omit?
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Alexa says
It’s essentially smoky flavor condensed into a bottle. Rather than taking the hours to infuse foods in a smoker, the smoky flavor is right there in the bottle. At my supermarket it’s usually near the Worcestershire and BBQ sauces. Without liquid smoke I imagine this would still be good but would not be nearly as bacon-y!
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Aarushi says
Is liquid smoke absolutely necessary for this? I just ask because it seems to be one of those ingredients that i might end up not using :(
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- Support @ Minimalist Baker says
Hi! While the liquid smoke is what really gives this coconut bacon its flavor, you can make it without if you prefer. Good luck!
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Darenda says
Could I use Coconut Aminoes if I don’t do soy in place of the Tamari? Really want to make this.
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- Support @ Minimalist Baker says
Hi! I haven’t tried using it for this recipe but that should work! If you give it a try, report back on how it goes! Good luck!
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Danielle Klatt says
Looks AMAZING! question – where do you find your large flake coconut?
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Jenny says
I found some recently at Trader Joes. It was only around $2.00 for a large bag. :)
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- Support @ Minimalist Baker says
Hi! Trader Joe’s is my go-to, but you should be able to find it at your local grocery store!
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Melissa says
I found coconut chips on thrivemarket.com, too! It looks similar to what the picture above shows. Just in case you are not near a TJ’s, like me! They are Thrive Market brand and cost $5.95 for a 16oz. bag.
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Theresa says
This sounds intriguing! I wonder if you can tell me how much of the coconut flavor prevails in this recipe? I find many vegan substitutes that have a coconut base retain much of the flavor. Unfortunately, I am not a fan of that flavor. Thank you for all of the great recipes.
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Claire says
I would say the coconut flavor left behind is minimal but certainly not non-existent. Perhaps make a half batch and try it before you commit!
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Stephanie says
Bacon. My gateway drug to being an omnivore. We go wayyyyy back. I grew up on hog farm and it was a staple at breakfast and sometimes lunch and dinner. Years went by, I grew up and moved out of the house and converted to vegetarianism…..and I was a terrible vegetarian. I knew nothing about proper nutrition, was not getting enough protein and gave it up. Let’s fast forward to now. I am still an omnivore looking to consume far less meat than I do now. I saw this little number show up on my FB feed and decided to give it a try. It is very, very good. Smoky, salty with a hint of sweetness. I substituted with canola oil because I did not have grape seed or avocado oil. As I type, my carnivore worshiping boyfriend is out in the kitchen snacking on it. Thanks for sharing this recipe. It’s a keeper.
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