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Coconut Bacon

January 3, 2015     Views 922     Grabbed 1     Grab    

Coconut Bacon

4 cups of large flake coconut from the bulk section of Herb N Spice (a medium size bag basically)

It's unsweetened, slightly toasted and already cut up for you. I would never open and peel an entire coconut. Ain't nobody got time for that.

Marinade is:

a quarter cup of tamari soy sauce (any kind works)
a quarter cup of water
3 tbsp maple syrup
1 tbsp liquid smoke
1 tbsp Coconut Oil - melted in the microwave so it's liquid
1/2 tsp garlic powder
2-3 tsp salt

Mix that all together in a big bowl and then toss in the coconut, mix it up good, coating all the coconut and let it sit for like 5-10 minutes. Then you gotta squeeze as much liquid you can from it without crushing all the nice big flakes. I drain it in a fine mesh colander and push down on it with a potato masher. The dryer the better.

Then I place the coconut on on a parchment lined baking sheet (it's like half an inch thick on a big cookie tray) and put it in a pre-heated 275 degree oven. I pull it out the first time at 8 minutes and tossed it really good, and then spread it out really evenly again. You have to do it like every 5 minutes or so - you want it toasted not burnt, you're trying to dry it out essentially. Just give it a stir, see how wet/dry it is, then put it back in for another 5. Near the end I start checking it like every 2 minutes because it turns too dark pretty quick once it's dried out. The cooking time is at least 20 minutes depending on how dry it was when it went in.

Let cool then store in an airtight container in the freezer.

(Picture from

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