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Raw Gluten-Free Coconut Bacon

Prep Time20 minutes
Cook Time10 hours
Servings: 2 servings

Ingredients

  • 2 cups Young Thai Coconut Flesh (about 2 young coconuts)
  • 1/4 cup Tamari
  • 2 tbsp Maple Syrup
  • 1 tsp Paprika
  • 1 tsp Cracked Pepper
  • 3 drops Liquid Smoke
  • 1 pinch Sea Salt

Instructions

  • Cut off the tip of the young coconuts. Drain the juice and set aside.
  • Crack open the coconut in half. Scoop out the meat. You will need about 2 cups worth.
  • Skin the coconut meat of its outer layer. Fillet the pieces into 2 inch wide strips. (see our recipe video for demonstration)
  • Combine the remaining ingredients in a large bowl and mix well.
  • Add the coconut meat and marinate for at least 30 minutes.
  • Transfer the marinated coconut meat onto a dehydration tray. Use remaining marinade and pour over the coconut meat before dehydrating. Dehydrate overnight or for 8-10 hours at 115 degrees Fahrenheit.

Notes

Coconut bacon can keep in the fridge for up to 4 weeks or in the freezer for 2 months.