These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Coconut Bay-con

From Farm Where Life is Good

<p>This is a unique con that can be undertaken by any food con-artist, even you! The coconut gives you some awesome fiber and healthful oils. The other ingredients just give you some tastebud &#8220;wows&#8221;! And with all of the potent seasoning, it will satisfy hunger pangs until the next mealtime, so snack away.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: Depends on who is eating it!

2 Tbsp tamari, Bragg's aminos or soy sauce
1 Tbsp liquid smoke (more or less as desired)
1 Tbsp maple syrup
1 tsp paprika, smoked or homemade
3 1/2 cup large-flaked unsweetened coconut
sea salt for sprinkling
coconut for greasing pan

Step by Step Instructions
  1. Preheat oven to 325 degrees.
  2. Mix the first four ingredients in a small bowl making sure to break up any clumps of paprika. In a large bowl add coconut flakes, drizzle the wet mixture over top and gently toss making sure to coat each flake well, about 45 seconds or so.
  3. Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. I used two sheets so they could be laid out in a single layer as much as possible but you can also use a single cookie sheet or a large 9 x 13 baking dish and have good results (the key is to stir during baking). Sprinkle coconut flakes lightly with a bit of mineral salt if desired.
  4. Place in oven and bake for 20-25 minutes. Set the timer for intervals of 5 minutes and stir each time making sure to rearrange all pieces by bringing the center to the outside and the outside to the center for even cooking. You may even like to change the position of the sheets in the oven after the second interval, moving the top sheet to the bottom rack and vice versa. After the first 15 minutes, keep close and keep watch as the coconut bacon can burn very quickly at this point. I really babied my coconut bacon towards the end, it'll be worth your while if you do too!
  5. Remove when coconut has a nice browned and caramelized color. Let cool, it will get crispy as it cools.
  6. Once completely cooled you can store leftovers in an air tight container and keep in the pantry for up to a week or two. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes, or under the broiler for a few seconds, keeping an eye that it doesn't burn.
  7. *Notes:* Use more or less maple syrup to suit your taste. I like the maple flavor and usually add a heaping Tbsp. Omit it if you don't want any maple flavor at all. Keep in mind there are different flavors of liquid, hickory, mesquite, etc., use your favorite. For a more intense smoke flavor, add up to 1 Tbsp more of the liquid smoke of choice. Some recipes call for an addition of 1 Tbsp water or oil in the seasoning mixture. I found that I didn't need it and do not call for it in my recipe. Use your discretion as to whether you want/need to add this ingredient. Oil is used to help coat and bind the seasoning to the coconut flakes. Water is used to ensure there is enough liquids to coat flakes evenly.