How to Make Coconut Bacon

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Baking sheet of homemade Vegan Coconut Bacon and a serving spoon

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 to things like salads, sandwiches, dips, and more!

Baking sheet of Coconut Bacon for our post on how to make it

We hope you love this recipe! If you try it, be sure to tag a photo #minimalistbaker on Instagram, and leave a comment and rating! Thanks for supporting Minimalist Baker!

Baking sheet filled with a freshly baked batch of homemade Coconut Bacon

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
Print
Serving spoon on a tray of homemade Coconut Bacon
4.97 from 30 votes
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 8 (1/4 cup servings)
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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 //

Parchment-lined baking sheets of Vegan Coconut Bacon

Reader Interactions

Comments

  1. 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 ………….

  2. 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.??

  3. 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!

  4. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  5. 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+!!!

  6. 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.

  7. 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…

  8. 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.

  9. 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!

  10. 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!

    • 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!

  11. 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!

  12. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  13. Molly says

    I can’t believe how good this recipe is! It tastes exactly like bacon!!!!! I’m so happy I found this!

  14. 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!

  15. 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!

  16. 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.

  17. 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

  18. 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!

  19. 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.

  20. Selma says

    Hi! I have everything needed for this recipe except the coconutflakes, because I can only find pre- toasted ones. Would they work?

  21. 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.

  22. 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 cathy

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  23. 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!

  24. 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?!?!?!?!?

  25. 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!

  26. 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!

  27. 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.

  28. 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!

  29. 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

  30. 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!!

  31. 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:)

  32. 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?

  33. 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!

  34. 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

  35. 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.

  36. 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!

  37. 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?

    • 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!

  38. 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 :(

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • 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.

  39. 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.

    • 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!

  40. 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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