Fakon (Vegan Coconut Bacon)
FAQ
Why is it called Fakon?
Because it acts like bacon, crunches like bacon, but absolutely is not bacon.
Can I make it without liquid smoke?
Yes, it’ll still be tasty, just less smoky. Smoked paprika does a lot of the work.
Why didn’t mine get crispy?
Usually too much moisture or overcrowding on the tray. It needs space to dry and crisp.
Can I re-crisp it later?
Yes, a few minutes in a low oven brings it back to life.
Chef’s Tips
- Go light on liquid smoke at first, it’s powerful.
- Thin layer = crispier Fakon. Don’t crowd the pan.
- Let it cool fully before judging texture, it crisps as it sits.
Fakon (Vegan Coconut Bacon)
Let’s just call it what it is — Fakon.Crispy, smoky ,salty-sweet coconut flakes that somehow trick your brain into thinking bacon is involved. It’s got that same addictive crunch and savoury hit, but it’s fully plant-based and way too easy to snack on straight off the tray Put it on salads, sandwiches, baked potatoes… or just stand at the counter and eat and eat it off the tray… just try to save some for later.
Ingredients
- 2 cups large-flake coconut unsweetened
- 1 tbsp neutral oil avocado or grapeseed
- 2 tbsp tamari or soy sauce
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- ½-1 tsp liquid smoke to taste
- Pinch of sea salt
- ½ tsp black pepper
Instructions
- Preheat oven to 325°F (162°C). Line a baking sheet with parchment.
- Toss coconut with oil, tamari, paprika, maple syrup, liquid smoke, salt, and pepper until evenly coated.
- Spread in a thin, even layer.
- Bake for 6 minutes, stir and rotate.
- Bake another 5–7 minutes until golden and crisp. Watch closely.
- Cool for 10 minutes, it continues to crisp as it sits and dries.
Notes
- Best eaten fresh, but keeps well for quick topping use.
- Great on salads (especially Caesar-style), burgers, roasted veg, or mac and cheese.
- A tiny pinch of garlic powder makes it even more savoury.
- If using soy sauce instead of tamari, reduce added salt slightly.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
