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+ servings

Vegan Coconut 'Bacon'

Servings 2 cups
Author Izy


  • 1 tbsp brown miso paste
  • 2 tbsp maple syrup
  • 1 tbsp liquid smoke or 2 tsp sweet smoked paprika
  • 1 tbsp soy sauce or tamari
  • a few good grinds of black pepper
  • 1 tbsp coconut oil , , melted
  • 2 cups plain , (un-toasted, unsweetened) coconut flakes


  • Preheat your oven to 160 C (325 F). Line a baking tray with a non-stick mat or a piece of baking paper.
  • Place the miso paste into a small bowl with the maple syrup. Cream the two together using a spoon. Add the liquid smoke and stir that in until smooth. Mix in the soy sauce, black pepper and coconut oil.
  • Place the coconut flakes into a large bowl and pour the miso mixture on top. Toss it all together with your hands until the flakes are fully coated.
  • Spread the flakes out onto the baking tray and bake for 20-25 minutes, stirring and tossing the mixture every 5-10 minutes to prevent burning. The flakes should look dark and feel dry but they won't seem crisp until they've had a chance to cool.
  • Once fully cooled, store in an airtight container in the freezer.


- adapted from the My New Roots cookbook, Cookie & Kate and Beard + Bonnet
- if the bacon loses its crispness after being in the container, just whack it back into the oven on a tray at 180 C (350 F) for 1 or 2 minutes to re-toast.