Make Coco(Not)Bacon (A Crispy, Savory Alternative!)

Published by Lisa Spector on

How To Make Coco(Not)Bacon (A Delicious Alternative!)

Try this anywhere you would use bacon as a cooked product to eat within a short period of time. (It will get moist when mixed with other wet foods but stays crisp and keeps very well in an airtight container until ready for use!)

Try it on a

  • BLT sandwich
  • Baked Potato
  • Salad
  • Ice Cream!!!
  • Cheesy Bread….
  • and on and on and on…..

Prepare a large baking sheet with a piece of parchment paper and pre-heat the oven to 325 degrees f.
• 4 Tbsp. ketchup
• 1-2 tsp. Sriracha Sauce
• ¼ tsp. celery salt
• 4 Tbsp. low sodium tamari, soy, shoyu, or Braggs liquid amino
• 1 ½ Tbsp. liquid smoke
• 1 ½ Tbsp. Maple Syrup
• 3 c. large flake coconut UNSWEETENED

Mix together all ingredients except the coconut.

Taste for seasoning. Add a little more heat or sweet here.

Add in the Coconut and mix until each piece of coconut is well covered with the sauce.

Dump the whole thing onto the parchment-lined pan and spread it out so that it fills the whole pan and few are overlapping.

Bake in the oven for 15 minutes, remove and stir so that edges don’t get overly browned while the middle stays wet.

Place back in the oven for another 5-8 minutes.

The “bacon” should be nicely browned, maybe a little glossy, and should release easily from the parchment paper.

Let cool for about 5 minutes and place in an air-tight container or baggie.

Should last up to a week this way….I really don’t know because it is ALL GONE before a week is up!

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