2 cups Unsweetened Flaked Coconut (120 g)
2 Tablespoons Soy Sauce (or Tamari for Gluten free)
1 Tablespoon Maple Syrup
2 teaspoons Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Preheat oven to 275 Fº (135 Cº). Mix the soy sauce, maple syrup, and spices together until smooth. Mix the Coconut flakes in to the sauce gently with a spatula until coated evenly. Spread the mix evenly over a large baking sheet covered with a silicon baking mat or parchment paper. Bake for 10 minutes then stir and bake for 10 to 12 more minutes. There is a very narrow window between this being underdone and overdone. When done it should be mostly dry but not quite crispy. It will crisp up as it cools down. If its overcooked the maple syrup will taste a little burnt.
Let cool on the tray then store in an airtight container for about a week. Does not need to be refrigerated.
Falling coconuts kill 150 people every year – 10 times the number of people killed by sharks.
Note 1: The larger the flakes the better. I get mine at Trader Joe’s.
Note 2: It may take a couple tries to know how to judge when its done. Taste the coconut bacon when the total cooking time is at 18 minutes and every minute after to make sure the sugar in the maple syrup isn’t getting too caramelized.
Note 3: This coconut bacon is great in a sandwich, on top of avocado toast, on salad, and on top of soups.