Updated: May 16
The word bacon stirs emotions, for meat eaters simply hearing the word causes salivation, while vegetarians on the other hand cringe upon hearing the word, envisioning cruel factory farms and environmental catastrophe.
Bacon draws a line in the sand, black & white, good vs evil. It seemed unlikely that the two parties would ever compromise. Yet in our farm kitchen we’ve watched meat eating husbands and vegan wives connect over this recipe, mutually agreeing “I could eat this everyday”.
Easy to make, use it to spice up salads, add into wraps, sandwiches or just enjoy straight up.
When serving to meat eaters, we suggest not telling them it is coconut, they won’t be able to tell the difference. Be sure to let any vegans know in advance, bc the taste is so spot on that they may not know the difference either.
2 spoon meat coconuts
Chop open coconuts setting water aside
Split cocos in half & remove meat using flexible spatula
Cut meat into bacon like strips
Add 1 tbsp coconut oil to large flat bottom pan
Heat oil just below smoking point
Place bacon strips into pan
Drip one or two drops of liquid smoke on each strip
Add dash of soy sauce & light sprinkle of pepper
Cook for 2-3 minutes (until brown)
Flip & repeat seasoning on second side