Coconut Bacon BLT
Large-flake coconut is toasted with smoked paprika, soy sauce, and maple syrup to produce a crispy, smoky strip that stands in for bacon in this classic sandwich. Layered with lettuce, tomato, and a smoked mayo on toasted bread, the whole thing comes together in under 20 minutes.
Equipment
- Oven
- Half-sheet pan
- Parchment paper or silicone baking mat
- Large mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Wire rack for cooling
- Chef's knife
- Cutting board
- Skillet or toaster
- Tongs or spoon
Ingredients
For the Coconut Bacon:
- 3 cups large-flake unsweetened coconut look for wide, thick chips; Bob’s Red Mill style works well
- 3 tbsp tamari or reduced-sodium soy sauce tamari for gluten-free
- 2 tbsp pure maple syrup dark/robust grade for fuller flavor
- 1 tbsp avocado oil or neutral oil optional, for extra shine and snap
- 1 ½ tsp liquid smoke hickory or applewood; start with 1 tsp if sensitive to smoke
- 1 tsp smoked paprika Spanish pimentón adds depth and color
- ½ tsp apple cider vinegar balances sweetness and lifts the smoke
- ½ tsp freshly ground black pepper for subtle heat and aroma
- ¼ tsp garlic powder optional, savory backbone
- 1 pinch red pepper flakes optional, for a touch of heat
For the Smoked Maple Mayo (Optional but recommended):
- ⅓ cup vegan mayonnaise choose a creamy brand you love; Sir Kensington’s Vegan or Follow Your Heart work well
- 1 tsp pure maple syrup echoes the coconut bacon glaze
- ¼ tsp smoked paprika a pinch of extra smoke in the spread
- ⅛ tsp lemon juice or apple cider vinegar for brightness; adjust to taste
- 1 pinch fine sea salt to taste
For the Sandwich Assembly:
- 8 slices hearty sourdough or country bread day-old is ideal for crisp, even toasting
- 2 tbsp vegan butter or olive oil for toasting the bread, optional but luscious
- 2 large ripe heirloom tomatoes sliced 1/4-inch thick; peak-season for best flavor
- 1 head small butter lettuce or crisp romaine leaves washed and thoroughly dried for crunch
- 1 large ripe avocado optional, sliced; adds creaminess and color contrast
- 1 pinch kosher salt for seasoning tomatoes and avocado to taste
- 1 pinch freshly ground black pepper for seasoning tomatoes and avocado to taste
- 1 tbsp chives or microgreens optional garnish for a fresh, vivid finish
Instructions
- Preheat and Prepare Pan (3 minutes): Heat the oven to 325°F (165°C). Line a half-sheet pan with parchment or a silicone mat to prevent sticking and promote even browning.
- Make the Smoky Glaze (5 minutes): In a large bowl, whisk together tamari, maple syrup, avocado oil, liquid smoke, smoked paprika, apple cider vinegar, black pepper, garlic powder, and red pepper flakes until glossy and aromatic. You should smell a balanced, smoky sweetness.
- Coat the Coconut (5 minutes, plus 5 minutes rest): Add the large-flake coconut and gently fold with a spatula until every chip is evenly lacquered. Let sit for 5 minutes so the flakes absorb the glaze—this helps achieve a shatter-crisp finish.
- Bake the Coconut Bacon (14 minutes): Spread the coated coconut into a thin, even layer on the lined pan. Bake for 14 minutes total, stirring and redistributing at the 7-minute and 11-minute marks for uniform color. Visual cue: edges turn deep copper and the kitchen smells like a campfire breakfast. Note: it crisps further as it cools; if your oven runs hot, start checking at 12 minutes to prevent over-browning.
- Cool for Crunch (5–10 minutes): Slide the pan onto a wire rack and let the coconut bacon cool until firm and glassy-crisp. If any clusters stick together, gently break them apart with your fingertips.
- Whisk the Smoked Maple Mayo (3 minutes): In a small bowl, combine vegan mayo, maple syrup, smoked paprika, lemon juice (or ACV), and a pinch of salt. Stir until smooth and lightly pink. Taste and adjust smoke, sweetness, or acidity to your preference.
- Prepare the Produce (5 minutes): Slice tomatoes and season both sides with a pinch of kosher salt and black pepper. Let sit on a paper towel-lined plate for 3–5 minutes to draw out excess moisture and intensify flavor. Separate and dry lettuce leaves; slice avocado and season lightly.
- Toast the Bread (4 minutes): Lightly spread the bread with vegan butter or brush with olive oil. Toast in a dry skillet over medium heat (about 350°F/175°C surface temp) for 2–3 minutes per side until golden and crisp, or use a toaster to your desired color.
- Assemble (3 minutes): Spread smoked maple mayo on one side of each slice. Build with lettuce, seasoned tomato, avocado (if using), and a generous handful of coconut bacon. Cap with the second slice, press gently, and cut on the diagonal for a classic presentation.
- Optional Meld (2 minutes): For a warm, just-kissed finish, return the assembled sandwiches to the skillet over low heat for about 1 minute per side—no oil—just until the mayo loosens slightly and the aromas bloom.
Notes
Michelle’s Tips:
- Ultra-Crisp Coconut Bacon: Spread in a single, sparse layer; overcrowding steams instead of crisps. Bake until just shy of your target color—remember it continues to darken as it cools.
- Flavor Tuning: For more umami, whisk 1 tsp white miso into the glaze. For sweeter notes, add 1 tsp extra maple; for smokier, add 1/4 tsp more liquid smoke.
- Gluten-Free: Use tamari and gluten-free bread.
- Oil-Free Option: Omit the oil and bake at 300°F (150°C) for a couple extra minutes, watching closely.
- Air Fryer Method: 300°F (150°C) for 5–7 minutes, shaking the basket often; work in small batches for even color.
- Make-Ahead Coconut Bacon: Cools and crisps fully, then store airtight up to 1 week at room temp (add a food-safe desiccant packet if you have one). Re-crisp 2–3 minutes at 300°F (150°C) if needed.
- Tomato Perfection: Light salting and a brief rest concentrate flavor and prevent soggy bread.
- Bread Choice: A sturdy, open-crumb loaf like sourdough stands up to juicy tomatoes and keeps its crunch.
Serving Suggestions:
Plate on a warm, wide plate with the cut edges facing up to showcase the layers. Sprinkle a confetti of chives or microgreens over the top and around the plate. Pair with a simple side—crisp cucumber spears, a peppery arugula salad with lemon, or kettle-cooked chips for diner nostalgia. Visual cues of perfection: bronzed, ruffled coconut bacon; ruby tomato slices glistening with juice; bright-green lettuce; and the soft blush of smoked mayo at the edges.Optional Advanced Instructions:
- Parallel Prep: While the coconut bacon bakes, whisk the mayo and slice the produce to streamline timing.
- Quick-Pickled Red Onions: For extra bite, marinate thin onion slices in 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp maple syrup, and 1 tsp salt for 15 minutes; drain and add to the sandwich.
- Batching: Double the coconut bacon and freeze half in a zip bag; it thaws crisp in minutes.
Nutrition
Calories: 1116kcalCarbohydrates: 101gProtein: 22gFat: 73gSaturated Fat: 41gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 1736mgPotassium: 1132mgFiber: 19gSugar: 21gVitamin A: 2530IUVitamin C: 20mgCalcium: 132mgIron: 9mg
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