Life-Changing Coconut Bacon With Just 4 Ingredients
This mouthwatering bacon recipe is everything you want: salty, smoky, crispy, and totally vegan!
Makes 2 ½ cups
3 tablespoons tamari 1 tablespoon liquid smoke 1 tablespoon water 1 tablespoon maple syrup 3 cups unsweetened large-flake coconut
Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.
Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake 10 minutes, and then stir. Bake another 8 minutes, keeping a very close eye on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.
Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.
– Big thanks to the folks behind Baconish, a brand-new, totally vegan bacon cookbook, for being kind enough to share this amazing recipe. Get your copy here.
1. Preheat your oven to 170° then wash and slice the apricots into quarters. Place the apricots on a baking sheet and place into zour oven. Bake the apricots for 15 min.
2. In the meantime cook the sushi rice, shredded coconut with the coconut milk in a small pot until the rice has absorbed the milk (about 10 min).
3. Once your rice has been cooked your apricots should be finished baking. Now you can assemble your rice and your apricots into a small bowl and top everything off with some maple syrup and shredded coconut.