Create the perfect plant-based bacon crumble for everything from a caesar salad to a breakfast sandwich.
1 1/2 cups (150 g) flaked or large shredded coconut
1 1/2 teaspoons olive oil
1 1/2 tablespoons soy sauce
1 tablespoon maple syrup
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon freshly ground black pepper
Heat your oven to 350º F and line a sheet pan with foil or parchment paper.
In a large bowl, combine the coconut, oil, soy sauce, maple syrup, smoked paprika, and pepper, to taste, and mix very well to combine. Spread the coconut out onto the prepared pan and bake for 10 to 12 minutes or until toasty and crisp, stirring halfway through.
Allow the coconut to cool completely and store it in an airtight container at room temperature for up to two weeks.