Coconut Bacon BLT

The way most incorporate the deep umami flavor into the coconut is by adding some liquid smoke. Liquid smoke isn't my favorite ingredient, and I've found that you can get outstanding results here without it - less "bacon-y" but still delicious, simply leave it out. Other ways to get that smoked flavor? You can use a stovetop smoker, or other smoker - which always seems like too much of a hassle. That said, I love smoking all sorts of things in my smoker donabe (Ibushi Gin), and you can smoke the coconut and tempeh in one like that. If you take one of these approaches, simply leave out any liquid smoke in the recipe.*

This recipe can be gluten-free if you use gluten-free bread. It can be vegan if you use vegan-mayo.

Coconut Bacon:
2 tablespoons olive oil
1 tablespoon maple syrup or coconut nectar
1 tablespoon tamari, soy sauce, or coconut aminos
1 1/4 teaspoon smoked paprika
scant 1/2 teaspoon smoked salt
a few drops of liquid smoke, optional*, to taste
2 cups unsweetened large-flake coconut
8 ounces tempeh, crumbled

tomatoes or roasted tomatoes
your favorite mayo
1 small head of lettuce

1-2 ripe avocados

slices of hearty whole grain bread, well toasted & rubbed with a clove of garlic

Preheat oven to 350F degrees. Combine the olive oil, maple syrup, tamari, smoked paprika, smoked salt, and liquid smoke in a large bowl. Add the coconut and tempeh and toss gently for a full minute. If you don't want to use tempeh, substitute it with another cup of coconut flakes. Transfer in a single layer onto two baking sheets. Bake, stirring once or twice for 15-25 minutes, or until deeply golden and toasted. Keep an eye on it as the baking time increases.

To assemble each sandwich, slather the bread with some mayo. Top with tomatoes, lettuce, a generous handful of the coconut bacon, and thin slices of avocado. Enjoy open-faced or top with another slice of toasted bread.

This recipe makes enough coconut bacon for about four sandwiches.