Let’s make this clear, I love bacon, as well as coconut, so when you put the two together you get Coconut “Bacon” Bits. When I came across a few different recipes making “bacon” bits using coconut flakes, I had to give it a try. It has a smoky, slightly sweet flavor and all the crunch of those bits that taste great on salads and baked potatoes- with way less guilt.
Coconut “Bacon” Bits would be great for Meatless Mondays or a vegetarian or vegan diet. You can even make this recipe gluten-free by using Tamari, a gluten-free soy sauce. This recipe yields 3 cups, so be sure to have some ideas on how to use it after you make it, but you may find yourself just snacking on it by itself!
- 3 cups coconut flakes
- 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
- 1.5 tbsp molasses
- 1.5 tbsp liquid smoke
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- Pinch of sea salt
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Whisk soy sauce, molasses, liquid smoke, maple syrup, olive oil, and apple cider until thoroughly mixed. Fold in the coconut and mix together, making sure to get the liquid from the bottom of the bowl. Let the coconut mixture sit for 10 minutes to absorb the liquid.
- Spread the coconut in a thin layer on the baking sheet and bake for 22 minutes, stirring the mixture every 5 minutes.
- Sprinkle lightly with salt and let cool and store in an airtight container. If the “bacon” loses its crisp, just toast it again at 300°F for 5 minutes before serving.