Smoked Coconut Bacon
"Vegetarian food served Southern-style: Authors find tasty meat substitutes for classic dishes" by Michael Hastings. Recipe from "The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table" by food writer Amy Lawrence and photographer/writer Justin Fox Burks, a husband and wife from Memphis, TN. This recipe is from Chef Jesse Kimball of the the Memphis Tap Room in Philadelphia. Winston-Salem Journal: Wednesday, July 31, 2013.
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- 3 1/2 cup(s) unsweetened coconut flakes
- 2 tablespoon(s) maple syrup
- 2 tablespoon(s) soy sauce
- 1 teaspoon(s) cracked black pepper
- 1 tablespoon(s) vegetarian Worcestershire sauce
- 1 tablespoon(s) sesame oil
- 1 tablespoon(s) liquid smoke (only if the coconut is not smoked)
- 1. Smoke the coconut flakes for 4 minutes using the Quick-Smoking Method.
- 2. Heat oven to 350 degrees. Place the smoked coconut in a large bowl, and add the maple syrup, soy sauce, pepper, Worcestershire, and sesame oil. If the coconut is not smoked, add the liquid smoke. Toss to coat. Spread the dressed coconut into a single layer on a parchment-lined 17-by-12-inch sheet pan or two smaller pans. Cook the coconut for 10 minutes, stir it around, spread it back out on the sheet pan, and cook it another 5 minutes or until it is nice and dark brown. Let it cool and then store it in an airtight container for up to a week.
- Use this as a garnish for an omelet, on pesto flatbreads, and on top of grits. Our favorite way is an avocado BLT. Load up two slices of seeded whole wheat bread with sliced heirloom tomatoes, olive oil mayonnaise, crunchy romaine, sliced avocado, and plenty of coconut bacon. It's beautiful to hear the crunch of the bacon when you slice the sandwich in half.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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