Yes, that's right. I said it. Coconut bacon. It had to be done. Not that I don't love tempeh bacon. That still has it's place on my plate but coconut bacon fits into that little niche between the larger strips and bits although I suppose it could be made into these as well. I went for flakes.
I didn't come up with exact measurements but kept it simple. Don't be afraid to dump some stuff in a jar and see what happens. It's a science experiment. A delicious, wonderful science experiment.
First you'll need your coconut. I went for flakes, unsweetened of course although now I think of it. Sweetened probably wouldn't be horrible but I'd rather sweeten them myself. I like to know what's going in my food.
The marinade: soy sauce, garlic (powder or microplaned), some dark soy sauce if you have it around, apple cider vinegar, and a touch of liquid smoke.
Method: put coconut in a jar, add marinade ingredients (mostly soy sauce and vinegar and a sprinkling of the rest), cover and shake it like a Polaroid picture. I left this concoction in my refrigerator for a couple days. Dump it out onto a baking sheet and set your oven to it's lowest temperature. Bake the coconut until it's dry. Allow it to cool then store it in a jar.
Sprinkle this delight into sandwiches, on salads, in your tofu scramble . . . wherever you need a salty smoky kick. This goes great in a BLT.
Play around with the flavors. Maple would probably go great in this.