Coconut “Bacon”

Difficulty: Easy

Makes one and a half cups


For some reason, there seems to be bacon in just about anything lately. The thought of pig chunks in a cupcake is utterly repulsive but coconut in a cupcake sounds like a dream, right?! You can use these smokey bits in just about anything; salads, sandwiches and even desserts. Keep an eye out, I’ll be giving you suggestions for these babies over the coming weeks.


  • 1 and a half cups coconut chips
  • 1 tablespoon liquid smoke (I used hickory)
  • 1 tablespoon vegan worcestershire sauce
  • 1 tablespoon coconut amino sauce (or soy sauce)
  • 1 tablespoon maple syrup


  1. Chuck the coconut chips into a an airtight container.
  2. In a small bowl, mix together the remaining ingredients.
  3. Pour over the coconut chips and mix to coat them well.
  4. Seal up the container and allow to marinate for at least 3 hours, preferably overnight. Shake the container at regular intervals to coat the coconut.
  5. Preheat oven to 180°C. Bake for 15-20 minutes, keeping a close eye on it and removing every so often to redistribute coconut.
  6. Allow to cool before using.


9 comments on “Coconut “Bacon”

  1. Louise VA on said:

    This looks amazing!

  2. Sarah on said:

    What temperature do we bake them on?

  3. James on said:

    Ooo, looks very interesting. I may have to try this very soon.

  4. looks great sounds yummy. Sorry for ignorance but what are coconut chips I haven’t seen them at the supermarket

  5. kimberley on said:

    Hi, oould you recommend a substitute for the liquid smoke sauce?
    a spice maybe?
    Thanks! kimberley

    • Chelsey on said:

      Hi Kimberley, I’m not really sure what to recommend here! The smokiness is essential to the flavour and it needs to be a bit wet to coat and stick to the coconut. You could try soy sauce I guess but you won’t get the desired flavour, could be interesting though 😀

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