Coconut ‘Bacun’

3 cups large coconut flakes (not shredded)

3 Tbs dark soy sauce

2 ½ Tbs liquid smoke

1 ½ Tbs maple syrup


Preheat oven to 180 degrees celcius. Line a large, rimmed baking sheet with baking paper.

Pour the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with soy sauce, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper.

Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you’ll probably only need to bake for 12 minutes. For crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool.

Let the coconut bacon cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost!