CBLT // Everybody loves coconut bacon!

I did not invent coconut bacon. I think the idea for this recipe actually originated from a wrap I had at a little vegan spot in Montreal - Aux Vivres. In fact, I know it did. The crunchy deliciousness was an immediate sensory throwback to the days of bacon bits. Let's face it - we are hard wired to love salty crunchy things.

Although the recipe for the bacon is the one step that takes a bit longer, you can make it ahead of time and keep it stored in an air tight container for up to a month! If you don’t feel like making the coconut bacon, this dish is also delicious with cured olives or baked mushrooms. However, I like to keep coconut bacon on hand because it is good with just about everything.

A super fresh - full of healthy fat - take on the classic. There is something so satisfying about crisp romaine lettuce in combination with creamy mayonnaise, avocado, sweet tomatoes, and the smoky “bacon”. It is quintessential summer fare. Full of hydrating minerals, healthy fats and antioxidants. Perfect for all your summery picnic delights. Enjoy!

1 cup young coconut meat 1/4 cup coconut oil
1/4 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Generous pinch of sea salt
Freshly ground pepper

Blend all ingredients until smooth. Keeps well in the refrigerator for three to four days. Makes 2–4 servings.

1/4 cup coconut nectar
1 small deseeded chipotle chili
1 tablespoon cumin 1/2 cup water
1 tablespoon coconut oil
1 tablespoon coconut aminos
1 1/2 tablespoons coconut vinegar or apple cider vinegar
1 teaspoon sea salt
1 teaspoon smoked paprika
1 tablespoon mesquite powder Pinch of cayenne, or more if you like a spicier avor 3 cups large coconut flakes

Combine all ingredients except coconut flakes in a blender or food processor until smooth. Stir in coconut flakes. Dehydrate overnight 8–10 hours or until completely crispy, or bake at your oven’s lowest temperature for 2–3 hours. Coconut bacon can be stored in an airtight container for up to one month.

3 romaine lettuce leaves
1 tablespoon coconut mayonnaise per serving
1/4 cup coconut bacon per serving
1 small or medium heirloom tomato, chopped 1/2 avocado, diced
A few teaspoons diced cucumber
A few teaspoons chopped parsley

Fill each romaine leaf with a generous portion of coconut mayonnaise. Then all leaves with coconut bacon, tomato, avocado, cucumber, and parsley. Makes 2–3 CBLT servings.

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