Coconut Bacon from ‘Baconish’

5.0 (1 reviews)

Coconut Bacon from ‘Baconish’



  • 3 Tbsp. tamari
  • 1 Tbsp. liquid smoke
  • 1 Tbsp. water
  • 1 Tbsp. maple syrup
  • 3 cups unsweetened large-flake coconut


  • Preheat the oven to 350ºF. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.
  • Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake for 10 minutes, then stir. Bake for another 8 minutes, keeping a very close eye on the coconut in the last few minutes; otherwise, the coconut will go from almost done to burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown but not black.
  • Place the baking sheet on a cooling rack. The coconut will become crisper as it cools.

Note: Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but it will become less crisp the longer you store it.

Makes 2 1/2 cups

This coconut bacon recipe goes perfectly on the Elvis Cupcakes from Baconish. Hungry for more? Add Baconish to your cookbook collection today.


Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind