Serving spoon on a tray of homemade Coconut Bacon
4.96 from 25 votes

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
Cook Time 13 minutes
Total Time 15 minutes
Servings: 8 (1/4 cup servings)
Category: Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 2 cups large flake unsweetened coconut
  • 1 Tbsp avocado or grape seed oil (or another neutral oil)
  • 2 Tbsp tamari
  • 1 tsp smoked paprika
  • 1 Tbsp maple syrup
  • 1/2 tsp liquid smoke*
  • 1 pinch sea salt
  • 1/2 tsp black pepper


  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).

  2. Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
  3. 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.
  4. 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.


*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 Per Serving (1 of 8 quarter-cup servings)