Yes, I’ve made shiitake bacon and now I’ve made Coconut Bacon based on Kirsten’s recipe here. The big difference between what I made and what Kirsten made is that I did not use fresh coconut meat. You wouldn’t believe what I’ve done in terms of messing up art projects, I cannot be trusted with a hammer.
In lieu of that, I used unsweetened shredded coconut instead.
Here is Kirsten’s recipe:
1/4 cup tamari
1 tbsp liquid smoke
3 tbsp vegetable oil
1 tbsp Topical Traditions Coconut Oil- melted
1/4 cup water
1/2 tsp garlic powder
4 tbsp maple syrup
2-3 tsp sea salt
Here’s what I did to make it soy free:
1 cup unsweetened shredded coconut
1/4 Non Soy “Soy Sauce”
1 tbsp liquid smoke – I SHOULD have used only 1/2 tbsp
3 tbsp Canola oil (vegetable oil has soy in it)
1 tbsp Coconut oil
1/4 cup water
2 tbsp maple syrup
2 tbsp agave
2 tsp salt
1/2 tsp cinnamon
Non-soy Soy Sauce:
- 4 tablespoons vegetable bouillon broth (non salted)
- 4 teaspoons balsamic vinegar
- 2 teaspoons dark molasses
- 1 teaspoon fresh garlic
- 1 1/2 cups water
- 1/2 tablespoon table salt
Here’s the result:
I squeezed all the water from the mixture, let it soak for 5 minutes and then spread the coconut on a baking sheet. I put it in the oven at 325F and went to check at the 10 minute mark; slightly toasted and then went I went at the 20 minute mark – holy cow I thought this is way done. Be mindful if you use pre-shredded or coconut meat.
Happy eating!
This sounds so delish! So it comes out like bacon bits? Did you sprinkle it on a salad? Use it in a sammich? I can wrap my mind around this way better than the eggplant bacon I read about yesterday, since I LOVE coconut (and just thinking about eggplant makes me gag!).
xoxo,
LJ
Thanks! You can use it in any application you like, both the ideas you mentioned work and I also would suggest the bits on potatoes and perogies.
I don’t really understand the bacon trend – but the bacon bit trend! That I can get behind – they are the sole reason to have a baked potatoe!
I was going to say shiitake bacon was clever and now there’s coconut one too!
I can get shredded coconut easily even where I live so it’s great to read about your modification. thanks for sharing! I can live without bacon-y things but I’m sure my husband will appreciate this:)
I don’t like the taste of hickory all that much… and I’ve never ever seen liquid smoke here… is this something I can just skip? or would this ruin the recipe?
Most certainly you can skip the liquid smoke, this is just one way to make coconut bacon.
coconut and liquid smoke together at last! genius. looks crispy and delicious. thanks for the inspiration. =)
wow! i’ve only made tempeh bacon before, but now i’m going to have to try the shiitake bacon AND the coconut bacon. i cannot wait! thanks for sharing your soy-free version!
Glad you like it
Oh how I love coconut bacon. I have made it both with fresh and dried unsweetened coconut. Both are good but I do prefer the fresh. Glad yours came out well!!
cool thanks for linking to my site!
p.s. you spelt my name wrong
Hi Kirsten, I am so sorry!! I’ve fixed it. Thank you for visiting!!