Vegan Coconut Bacon

This recipe was taught in a cooking class, Vegan Potluck Superstar with Krissy Ruddy.

We assure you, vegans and non-vegans alike will gobble these “bacon” bits right up! Perfect for topping a salad or even a pasta dish. 

Prep Time

0 minutes

Cook Time

20 minutes


3 Cups


3 cups coconut flakes (unsweetened (be sure to use flakes not shredded))
3 tablespoons soy sauce (reduced sodium )
2 1⁄2 tablespoons liquid smoke (any flavor, choose your favorite)
1 1⁄2 tablespoons maple syrup
  pinch salt (optional)
  pinch paprika, smoked (optional)


Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper (optional). In a bowl combine all ingredients. Mix well. Spread the flakes into an even layer on the baking sheet. Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you'll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool. Optional here to add a sprinkle of salt if it needs it. Let the "bacon" cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost!