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How to Make Coconut ‘Bacon’


We’re big fans of bacon. We have a Bacon Critic who gets paid to eat actual money and write about bacon. We obviously take our bacon very seriously, right up there with coffee and avocados. But when you’re a breakfast-loving vegetarian or vegan, bacon isn’t a part of your life. And that’s totally cool. Yet, if you did eat bacon once upon a time, you might be missing that classic flavor of salty cured pork. That’s where coconut bacon comes in. Made with coconut flakes and a medley of sauces, coconut bacon is salty, smoky, and crispy. It’s also baked in the oven, so it’s automatically healthier than most fried foods. Plus, there isn’t a ton of leftover fatty bacon grease. Cleaning up will be a breeze. Do I have your attention?

Obviously, nothing will ever beat real bacon. But when you’re craving that flavor or just want to try a new technique, coconut bacon is pretty cool. Sorry, Scott.

Yields: 3 cups
Prep Time: 3 minutes
Cook Time: 13-15 minutes
Total Time: 16-18 minutes


• 3 cups unsweetened coconut flakes (not shredded coconut)
• 3 tablespoons low-sodium soy sauce
• 2-3 tablespoons liquid smoke
• 2 tablespoons honey or maple syrup
• Brown sugar (optional)
• Paprika (optional)

Pre-heat oven to 350 degrees °F.

Add the coconut flakes to a baking sheet lined with parchment paper or aluminum foil.

Drizzle the soy sauce, liquid smoke, and honey or maple syrup onto the coconut. Once you try this recipe a few times, feel free to adjust these ingredients according to your preference.

Mix and toss to evenly distribute the ingredients throughout the coconut. Leave no coconut flake behind.

Add a sprinkling of brown sugar and/or paprika, if you’d like.

Bake for at least 13 minutes. Flip the flakes halfway through with a good mixing.

Tack on a few extra minutes if you want it to be extra crispy. (See what I did there?) Eat it with omelets, in sandwiches, or by the handful. No judgment.

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