I have been wanting to try using coconut as a bacon replacement in a BLT for a while. Usually people use shaved coconut. I only had shredded, but I gave it a whirl anyways. I was very pleased with the results. The coconut took on the sweet and smoky flavor from the marinade, and had a great texture in the wrap.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dinner, Lunch
Cuisine: American
Servings: 4servings
Calories: 450kcal
Author: Terrence Paschal
Ingredients
1 1/2cupsof shredded coconut
3Tablespoonsof maple syrup
2teaspoonsof liquid smoke
1/2teaspoonof smoked paprika
1/2teaspoonof garlic powder
1/2teaspoonof onion powder
1headof romaine
1avocado
1tomato
4tortillas
Instructions
Pre heat oven to 350f.
Mix syrup, liquid smoke, paprika, garlic, and onion in a medium sized bowl.
Place coconut shreds into the syrup mixture and stir until all the coconut is covered.
Place cocounut onto a non stick cookie sheet. Spread evenly on the sheet.
Bake for 10 minutes or until the coconut is dry. Keep an eye on it though so it does not burn!
While coconut is cooking, slice lettuce, avocado, and tomatoes.
Remove coconut from oven.
Place about 1/4 of coconut on to a tortilla and top with lettuce, avocado, and tomato.