The moment you’ve all been waiting for: my recipe for coconut bacon.
If you’re one of my readers who asked for this recipe last week when I posted it again and again on Instagram and Snapchat, then you’re in luck – the time has come!
Lately, I’ve been reconsidering going vegan.
… crickets ….
I know that many of you are actually vegan and vegetarian that follow this website, but from past surveys, most of you are simply gluten-free, health conscious, Paleo or doing a Whole30.
I hate to turn away my most loyal, happy readers by going vegan and not posting healthy meat-friendly recipes.
However, if I do decide to do go vegan or do a vegan month, I would always include something like, “Goes well with: [insert protein here.]” Just talking “out loud” here.
I’ve been wanting to share this coconut bacon recipe for a while, and I’m actually going to make a video on it soon, because it’s just that good! It really does have that smoked bacon-y flavor, it’s incredible!
I first spotted it at a vegan restaurant in NYC, but I forgot about the concept until I saw it again over at Cookie and Kate (she’s my favorite vegetarian food blogger!)
So, I decided to make my own version to share with you all! Now, there are some flavorings you can add to the coconut bacon to suit your preferences – if you like a little more smoke, add in a pinch of smoked paprika. If you like it really salty, add in a more generous seasoning of salt.
There are also different flavors of liquid smoke – I chose hickory, because I love hickory smoked bacon!
The process is simple – you toss together maple syrup, soy sauce (or tamari), and liquid smoke, combine and then add in the coconut flakes and toss thoroughly to mix.
Then, you lay the coconut flakes out on a parchment apper lined baking sheet and bake for 10-12 minutes at 350 degrees F, flipping halfway through. When they’re nicely browned, you let them cool for 5 minutes and voila – coconut bacon!
This recipe yields 1 cup of coconut bacon, so if you make this recipe, you’ll have extra to use for the week! You can also freeze coconut bacon for super future use!
The Matrix Challenge with Mark Bittman
I also made this zucchini noodle recipe to join the #MatrixChallenge, in celebration of Mark Bittman’s Kitchen Matrix cookbook, coming out this late October! Actually, he’s a fellow Random House author (I mean, what an honor to share a publisher with one of the best food writers of all time!)
In this cookbook, he uses thematic matrices to show how simple changes in preparation and ingredient swaps in an original recipe can yield dishes that are each completely different from the original, and equally delicious.
This is obviously totally up my Inspiralized alley – this is what Inspiralized is all about – swapping in veggie noodles for pasta or changing the preparation of certain veggies to make totally innovative dishes!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 5 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the coconut bacon:
- 1 cup unsweetened coconut flakes (not shredded)
- 1 tablespoon liquid smoke (I used hickory flavor, but you can use anyone you'd prefer)
- 1 tablespoon reduced sodium tamari or soy sauce
- ½ tablespoon maple syrup
- salt, to taste
- For the pasta:
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced
- 1 pinch of red pepper flakes
- 2 medium zucchinis, Blade D, noodles trimmed
- freshly cracked black pepper, from a grinder
- ¼ cup grated Pecorino Romano cheese
- ¼ cup grated Parmigiano Reggiano cheese + more to garnish
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set aside.
- In a small bowl, whisk together the ingredients for the bacon, except for the coconut. Then, add in the coconut and toss together gently to mix well until all the coconut flakes are covered in the bacon dressing.
- Spread the flakes out into an even layer on the prepared baking tray and season with salt. Bake for 10-12 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Keep in mind that the flakes will crisp as they cool, so don’t worry if your flakes aren’t crispy after 10-12 minutes.
- Remove the “bacon” from the oven and set aside to cool.
- While the bacon cools, place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
- Season the zucchini with a generous amount of freshly cracked pepper and add in the cheeses. Remove from heat, toss to combine thoroughly and then plate into two bowls. Top each bowl with a few more cranks of black pepper and 1 tablespoon of coconut bacon onto each plate. Garnish with additional Parmigiano Reggiano cheese, if desired.