Every White Lotus weekend has its stand-outs in the kitchen. We get inundated with requests for Tamara's greatest hits. A recent favorite over this past summer has been Tamara's killer Cobb Salad and the ingredient people have been going crazy for is the coconut bacon. We all know in this wild west of the plant-based phenomena there is almost nothing that coconut can not be turned into.
This simple recipe with its multi-flavor, sensory-nostalgic, just-plain-deliciousness will indeed rock your world. In addition, we think you will love coming up with dishes to add it to, if it lasts beyond making it from the baking tray directly into your mouth.
"A recent addition to the White Lotus menu is the Cobb Salad and it is for sure the salty, smoky and sweet coconut bacon that has people clamoring for more. There are many interactions of coconut bacon out there nowadays, but I've settled on this one as the winner. Even if you are not a fan of coconut, I highly suggest you give this brilliant plant based alternative a try."
2 cups- 8oz unsweetened coconut flakes (one bag Trader Joes chips are perfect here)
2-3 Tbs. tamari or soy sauce
2 Tbs. maple syrup
2 tsp. liquid smoke*
Whisk together and toss with coconut flakes to coat. Spread evenly on parchment lined baking sheets. Bake a 275 degrees for 8 to 20 minutes. Check frequently after 8 minutes as the flakes can burn easily. Toss if necessary to toast evenly. When browned, remove from the oven. The bacon will crisp as it cools. Store sealed at room temperature. You can toss it in oven and toast again if it looses crispness during storage.
*If liquid smoke is not in your pantry and you are not interested in adding it, smoked paprika makes a great substitute. Start with 1-1.5 teaspoons and test for taste, adding more as desired.