Coconut Bacon BLT

When I was in London in May I stayed in Chelsea and ended up discovering the cutest little juice bar and vegan sandwich shop called Juicebaby.  This little shop is filled with all kinds of delicious nut milks, juices, acai bowls, salads, and sandwiches.  For a small shop they have a great selection of vegan and mostly gluten free options.  On my second trip to Juicebaby (yes, I went two times in one week) I decided to try one of their sandwiches.  As I scrolled through the refrigerator I came across a Coconut Bacon BLT.  I ended up trying it and was blown away by how flavorful and crunchy the "bacon" was.  

After coming home to Seattle I was still dreaming about this sandwich, I know exciting life I lead, right?  I checked out a few recipes online and decided to experiment with my own version.

Coconut bacon
Coconut bacon BLT
Coconut bacon BLT

The recipe is so simple and SO incredibly delicious.  I am literally going to be eating these all summer long. This recipe I adapted from Minimalist Baker

Coconut "Bacon" BLT


- 2 cups unsweetened coconut flakes 

- 2 tbsp tamari soy sauce

- 2 tbsp vegan butter (melted)

- 1/2 tsp liquid smoke

- 2 tbsp maple syrup

- 1 tsp paprika

- 1/2 tsp chili powder

- sprinkle of garlic powder for extra flavor

- 2 slices of fresh bread, toasted

- vegan mayo

- crisp romaine lettuce

- heirloom tomato slices 



1.  Preheat over to 325 degrees F

2. Line baking sheet with parchment paper.

3.  Spread coconut on baking sheet and coat with melted butter, liquid smoke, soy sauce, paprika, chili powder, and maple syrup.  Mix until flakes are evenly coated. 

4.  Place in oven and bake 5 minutes. Mix, place back in oven and let flakes bake for an additional 8 minutes.

5.  Once flakes have cooked for close to 13 minutes turn oven to broil and bake for an additional minute until flakes are light brown and crispy. 

6.  Remove from oven and let cool for 5 minutes. 

7.  Assemble sandwich with your favorite toasted bread, vegan mayo, crisp lettuce and a slice of vine ripened heirloom tomato.  Top with coconut bacon" and some freshly ground pepper.