Coconut Bacon
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 2 cups coconut flakes
  • 2 - 2½ Tablespoons tamari
  • 1 - 2½ teaspoons maple syrup
  • ¼ - 2 teaspoons liquid smoke
  • ¼ teaspoon salt
  • Some black pepper (optional)
  1. Put all ingredients into a bowl and gently stir without breaking the coconut chips into small pieces. I find it helps to let it sit for a minute or two, after you stir it a couple of times. Adjust the amount of tamari, maple syrup, and liquid smoke to taste.
Using a dehydrator:
  1. Line the dehydrator tray with a teflex sheet and lay out the coconut bacon thinly and evenly.
  2. Dehydrate at 115℉ (46℃) for 6-8 hours until completely dry and crisp.
Using an oven (*not raw):
Baking at 300°:
  1. Preheat the oven to 300°. Lay out the coconut bacon on a baking sheet in a nice thin layer.
  2. Bake for 20-30 minutes, while stirring every 5 minutes to prevent burning.
Baking at the lowest temperature setting:
  1. Preheat the oven at the lowest temperature setting. Lay out the coconut bacon on a baking sheet in a nice thin layer.
  2. Bake for about 10 hours until dry and crisp, stirring occasionally.
Each kind of liquid smoke is different in intensity of flavor, so you will need to adjust the amount you use to your liking. The smaller amount of seasoning in this recipe is the amount I use for the hickory smoke and the larger amount of seasoning is for the mesquite smoke.

Store in an air-tight container. Keeps for 2 weeks.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at