The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club.
2 Cups Coconut Flakes
2 Tbsp Tamari Soy Sauce
2 Tbsp Liquid Smoke (vegan friendly)
1 ½ Tbsp Maple Syrup or Agave
½ Tsp Smoked Paprika
-Preheat oven 350 degrees.
-In a large bowl combine all ingredients.
-Place coconut flakes on baking sheet and toast for 10-12 minutes. Shake or flip halfway through so they bake up evenly.
Let them cool.
I’ve ran out of Maple syrup in the past and have made this with Blue agave and it came out okay too. Enjoy!