MARINATE THE COCONUT: Measure your coconut into a large mixing bowl. Add all the marinade ingredients to a small blender and blend on high until fully combined. Pour this over the coconut and mix thoroughly, so all pieces are completely coated. Set aside to let marinate for 20 minutes.

PREP FOR BAKING: While the coconut is marinating, preheat your oven to 325F and line a large baking sheet with parchment paper. 

BAKE COCONUT BACON: Transfer the coconut onto your baking sheet and use a spatula or wooden spoon to smooth it out as evenly as possible. Place the baking sheet in your preheated oven and set a timer for five minutes. When the timer goes off, use your spatula to stir the whole tray of coconut, making sure there are no pieces stuck to the sides or parchment. Then, even it out again. This step is so important because this stuff burns easily! Place your baking sheet back in the oven and repeat this step 3-4 times for a total of 20-25 minutes. You want the coconut to be toasted but have a few slightly burnt spots.

MAKE THE BACON SALT: Finally, add your coconut bacon to your food processor with the sea salt. Pulse about 10-12 times or until everything is combined and the coconut is a nice, almost powder-y texture.

STORE/SERVE: Let the coconut bacon salt cool and store it in an air-tight container in your fridge. Use it to rim your bloody mary drinks or vegetable juice, sprinkle it on tofu scramble, or use it as a seasoning any time you want a little spicy bacon-y flavor!