Coconut Bacon

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Vegan bacon made from coconut? OH YES! Crispy, smoky, just a tad sweet, and so amazingly delicious. Once you try this coconut bacon you’ll never miss the real thing!

This stuff will change your life.

I was never a fan of bacon. In fact, it’s always weird for me when I would talk to other vegetarians who tell me bacon was the toughest thing for them to give up. I didn’t even like the stuff during my meat eating days as a kid. It grossed me out.

Coconut bacon has everything that I consider to be good about bacon, and none of whatever it is that turns my stomach about the real stuff. It’s crispy, smoky, salty and amazingly satisfying. I was a little concerned that the coconut flavor would overpower all of the bacony flavors, but instead it come through very subtly and surprisingly compliments the seasonings. These little flakes are the perfect substitute for bacon bits. 

Jump to:
  • Ingredients You’ll Need
  • How It’s Made
  • Shelf Life & Storage
  • Frequently Asked Questions
  • Coconut Bacon

Ingredients You’ll Need

  • Flaked coconut. Big flakes of coconut are best for this recipe. The smaller shredded stuff burns too quick. Bob’s Red Mill coconut flakes are the perfect size. Also make absolutely sure that your coconut is unsweetened.
  • Soy sauce. Gluten-free tamari or liquid aminos can also be used.
  • Liquid smoke. Liquid smoke is a totally vegan product made by concentrating the actual smoke that’s created by burning wood. It’s great for replicating the smoky flavor of bacon. Look for it near the barbecue sauce at your supermarket.
  • Maple syrup. You could use another liquid sweetener like agave, but maple syrup will give your coconut bacon the best flavor.
  • Apple cider vinegar. Again, this ingredient is ideal for the flavor we’re going for, but red wine or white vinegar could be substituted in a pinch.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

This couldn’t be easier to make!

  • Stir up a smoky marinade by mixing your soy sauce, liquid smoke, maple syrup, and apple cider vinegar.
  • Add the coconut and stir gently. Be careful not to break the coconut flakes into smaller pieces.
  • Distribute the marinade soaked coconut on a baking sheet and pop it into the oven.
  • Move the coconut bacon around every few minutes during baking so that it cooks nice and evenly.

Tip: I like to line my baking sheet with some parchment paper. The marinade can be really tough to wash off once it’s baked on.

  • Once it’s nice and browned, take the coconut it out of the oven and let it cool. It’ll continue to crisp up as it does.

Tip: Keep a close eye on the coconut as it bakes. It burns very quickly!

Shelf Life & Storage

Coconut bacon will keep in an airtight container at room temperature for at least a week. I don’t recommend refrigerating or freezing it.

Frequently Asked Questions

Is this recipe gluten-free?

It is if you use gluten-free tamari in place of soy sauce.

How is coconut bacon served?

Coconut bacon is delicious and addictive! I sometimes snack on it by the handful or sprinkle it on salads or avocado toast. It’s also great on a sandwich, like a vegan BLT or this grilled avocado sandwich. Sprinkle it on soups like vegetarian split pea soup or vegan pasta e fagioli. You can even use it in sweet recipes like these vegan maple bacon doughnuts from My Darling Vegan.

Does coconut bacon taste like coconut?

It’s made from coconut, so the flavor is definitely present. I have heard from a number of coconut haters that love this stuff though, so the flavor probably isn’t super overpowering.

Is coconut bacon high in protein?

I’m afraid not! Try my tempeh bacon or tofu bacon if protein is what you’re after.

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

5 from 9 votes Print

Coconut Bacon

Vegan bacon made from coconut? OH YES! Crispy, smoky, just a tad sweet and so amazingly delicious, you’ll never miss the real thing!

CourseSnack CuisineAmerican Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 6 Calories 101 kcal Author Alissa


  • 1 ½cupsunsweetened flaked coconut
  • 1tablespoonssoy sauce or tamari
  • 2teaspoonsliquid smoke
  • 2teaspoonsmaple syrup
  • 2teaspoonsapple cider vinegar

US Customary – Metric


  1. Preheat oven to 325°. 

  2. Line a baking sheet with parchment paper.

  3. In a medium-sized bowl, stir together the soy sauce or tamari, liquid smoke, maple syrup and apple cider vinegar.

  4. Add the coconut to the bowl and gently stir to coat it with the soy sauce mixture, being careful not to crush the coconut flakes.

  5. Spread the coconut in an even layer on parchment. Drizzle any excess liquid over the coconut.

  6. Bake for about 15 minutes, tossing every 3-5 minutes during cooking, until crispy and browned. Watch the coconut closely during baking, because this stuff can go from crispy to char in a very short time.

  7. Remove the baking sheet from oven and allow to cool. The coconut bacon will continue to crisp up as it cools.

Nutrition FactsCoconut BaconAmount Per Serving (4 tablespoons)Calories 101Calories from Fat 108% Daily Value*Fat 12g18%Saturated Fat 6.7g34%Sodium 151mg6%Potassium 12mg0%Carbohydrates 5.7g2%Fiber 2.7g11%Sugar 1.4g2%Protein 0.2g0%Iron 0.5mg3%* Percent Daily Values are based on a 2000 calorie diet.« Baked Vegan SamosasVegan Tortas de Albondigas (Mexican Meatball Subs) »

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I just made this and I got to say the flavor is fantastic, but with that said, I don’t know how you achieved the flat big pieces cause mine came out like coconut flakes. Can you please elaborate on how you did it. Thank you, and thank you for all the great recipes in the past year. Can’t wait to see what you come up with in 2015, Best wishes for the new year.


  • OMG! I can’t do soy so I used coconut aminos and added extra salt (because coconut aminos aren’t as rich as soy/tamari) and this turned out amazing! Talk about crispy, savory goodness! Yummmmmmmmmmmmm…. I’m so excited to try these in broccoli crunch salad and on top of soups and greens! Thank you.


    • I don’t know how I made it through 17 years as a vegetarian before trying coconut bacon, but this is fantastic! Even my meat-loving husband (who has been unenthusiastic about all my other favorite bacon substitutes) couldn’t stop snacking on it. This recipe will definitely make multiple return trips to my kitchen. Thank you!


      • I loved that!!!
        A quick question,
        How do you do your nutritional facts?? It’s so amazing!!
        Thank you!!!


        • Ok so these are OUTSTANDING. I used liquid aminos in place of soy sauce and it was just fine. I made them to go on top of a big old bowl of vegan potato soup and find myself just snacking on them by themselves. AMAZING. Thank you for the recipe.


          • Made this tonight for the first time, and it blew my mind. My fiancé and I ate almost the entire batch in one sitting. Definitely will make again. Soon!!


            • Goodness gracious! SO good! I’ve made rice paper bacon (It Doesn’t Taste Like recipe) which is good, but much more labor intensive than this. For better or worse, this recipe is so quick, it gives instant gratification! 😉 Hard not to eat the whole batch.
              I had this on a sandwich at a little vegan cafe on Cape Cod, which included coconut bacon, crushed pineapple, mashed avocado, sliced tomato, sprouts, chipotle mayo on 7-grain bread. Now I can easily re-create that deliciousness.
              You’re right, you definitely have to keep any eye on them, because they can burn in the blink of an eye.
              Thanks for all your great recipes.Also a fan of your vegan mozzarella (caprese sandwich recipe) and vegan saag paneer. Mmm.


              • I’ll be making a batch tonight! Also, I purchase all my organic nuts, dried fruit and coc flakes at They are the best!


                • I made this today and was blown away at how tasty this is. My one question is how do you reheat it the next day or are you not supposed to?


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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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