- 2 tablespoons low sodium tamari
- 2 teaspoons olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon smoked paprika
- 2 cups coconut flakes/large flake coconut
- Whisk the tamari, oil, vinegar, syrup, and paprika in a medium sized mixing bowl. Add the coconut and mix it around until it’s all evenly coated. Allow the coconut to sit for at least ten minutes, so that it soaks all of the marinade up.
- To prepare in the oven, preheat the oven to 300°F. Spread the coconut evenly over a foil or parchment lined baking sheet. Bake for 15-18 minutes, stirring twice along the way to prevent burning. Start checking for doneness right before 15 minutes have passed. Let cool completely before serving.
- To prepare in a dehydrator, spread the coconut on a Teflex lined dehydrator sheet and dehydrate for 8 hours, or until crispy and dry. You can mix it around a few times to make sure it dehydrates evenly.
Coconut bacon can be stored in an airtight container in a cool, dark place for up to 1 month.
You can put coconut bacon on soups, stews, sandwiches, wraps, baked potatoes, salads…my gosh, the list goes on. Right now, as you can see, one of my favorite uses for coconut bacon is to add a little salty, smoky, sweet flavor to avocado toast or avocado lettuce wraps. It’s divine, and the addition of freshly sliced tomato, if you have it, is even better.
Find more of Gena’s recipes on @thefullhelping.