3 cups unsweetened coconut flakes
2 tbsp Braggs liquid aminos, reduced-sodium tamari or reduced-sodium soy sauce
1 tbsp + 1 tsp (20ml) NON-CONCENTRATED* or 1 tsp (5ml) CONCENTRATED Smoked Flavours Hickory liquid smoke
1 tbsp maple syrup or honey, if not vegan
*Our new less concentrated formulation, ideal for home cooking.
Preheat oven to 150C. Place coconut in a bowl, then pour in remaining ingredients.
Stir until coconut is completely coated. Let stand for 15 minutes.
Line a baking sheet with parchment paper and spread on coconut in an even layer.
Bake for 10-15 minutes, tossing after 5. It’s OK if it doesn’t seem crispy yet: The coconut will dry out more as it cools.
Let cool, then use as you would any bacon. We like it with eggs, on BLTs, and (of course) avo toast! Store leftovers in a freezer bag for up to three months.