Big coconut flakes coated in liquid smoke, tamari, and maple, then baked until crisp and bacon-like. A crunchy smoky topping for salads, greens, and baked potatoes — a flavor accent, not a protein.
Coconut bacon is the salad-and-greens topper in Black plant-based kitchens — the smoke-and-crunch finish that makes a bowl of vegetables feel indulgent without any animal product.
Coconut bacon is an honest flavor garnish, not a protein source — it brings smoke, crunch, and a little fiber and minerals, but it is mostly fat (coconut, which is high in saturated fat) and should be used as a topping, not a centerpiece. Its real value is letting someone dress a bowl of greens or a salad with bacon-style smoke and crunch without processed pork, nitrates, or the carcinogen risk of real bacon. Use it the way you would use a sprinkle, not a serving.
Toss large unsweetened coconut flakes with liquid smoke, tamari, smoked paprika, and a touch of maple, spread on a sheet pan, and bake low (325°F) just until crisp and browned — it burns fast, so watch it. Store airtight; it keeps crisp for a week.
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