Ever since I fell in love with Baked Potato Soup back in the Fall, I have also been In Love with Coconut Bacon. I started simple, using this recipe, but as my love grew so did my sense of adventure – and soon I was making tweaks here and there to make the Coconut Bacon my own. There is just something about the salty crunch of coconut bacon that I can’t get enough of. It started making its way onto everything I ate. Baked Potato Soup. Pizza. Uhm. By the handful. Everywhere.
After I had mentioned it in a number of Vlogs, some of my friends asked me to make a video on how to make the coconut bacon. So…I figured I’d give them one. 🙂
So … Sit back and enjoy a Coconut Bacon – Making – Vlog.
One thing that’s mega-important while making coconut bacon is to stir it every five minutes. I know this seems excessive. Trust me, it’s not. Below (left to right) are pictures of the coconut bacon at each 5 minute interval (5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes) – notice how quickly it browns!
So…heed my warnings! < Trust me, I learned the hard way the first time! 🙂
- 3 cups coconut flakes
- 1 tablespoon liquid smoke
- 2 tablespoons braggs liquid aminos or gluten-free soy sauce
- 1 tablespoon gluten free soy sauce
- 2 tablespoons water
- To taste: Paprika and Garlic Powder
- Preheat the oven to 325 degrees. Prepare a baking sheet with a silicon mat or with cooking spray.
- Put the coconut flakes in a container that has a lid. Add the liquid smoke, liquid aminos, soy sauce and water to the container and close the lid. Gently toss until coconut is coated in mixture. Do not shake vigoursly or the coconut flakes will break apart.
- Pour coconut and sauce mixture onto prepared tray
- Add paprika and garlic powder as desired
- Spread the coconut as evenly as possible on the tray
- Bake for 20 – 30 minutes, stirring every 5 minutes and watching carefully as to not burn
- Allow to cool completely before storing in an airtight container
- Awesome served on soup, potatoes, pizza or eaten by the handful!
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