Coconut Bacon? Absolutely!

Want to enjoy the salty, chewy, smoky flavor of bacon without the artery clogging animal fat? You’ll love this coconut version!

Coconut Bacon

Image3 cups unsweetened coconut flakes
3 tablespoons wheat free tamari, Bragg’s liquid aminos, or Nama Shoyu
1 tablespoon maple syrup, agave, or coconut palm nectar
1 tsp. Hungarian or smoked paprika
½ tsp. smoked sea salt (optional)

Whisk tamari, maple syrup, and spices in a medium sized mixing bowl. Add coconut flakes and toss to coat evenly. Spread on a large baking sheet brushed with coconut oil. Bake at 300 degrees 20-25 minutes, stirring every 5 minutes. Keep a close eye on the coconut because it will go from perfect to burned very quickly! Remove from the oven and allow to cool on the baking sheet. The coconut will continue to “crisp”. Store in an airtight container at room temperature for several weeks.

How to enjoy this yummy, chewy “bacon”?  It is delicious sprinkled on salads, over sautéed greens, as a pizza topping, and on sandwiches!

Avocado and Coconut Bacon Salad with
Lime Vinaigrette

Dressing

  • 1/4 cup fresh lime juice
  • 1 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil

Combine all ingredients in a jar with a tight fitting lid and shake to combine.

Salad

  • 1 large head romaine lettuce, washed and chopped
  • ½ cup cherry or grape tomatoes, halved
  • ½ cup fresh raspberries
  • ¼ cup coconut bacon
  • 1 avocado, pitted and sliced

Divide lettuce between 4 plates, top with tomato, raspberry, avocado, and coconut bacon. Drizzle with Lime Vinaigrette.  Serves 4.

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