Preparation

1 DAY AHEAD

• Preheat the oven to 400 degrees.

• Extract the coconut water: Find the circular indents on the end of the coconut and, using a hammer and an instrument to pierce, such as a screwdriver, tap 2 to 3 holes into the coconut and drain the water into a liquid measuring cup. Refrigerate the coconut water for later use.

• Halve the coconut: Place the coconut on a cutting board and wrap a towel around the base to keep it in place. With a cleaver or large chef’s knife, strike quick and hard across the center crosswise. If you hit the “sweet spot,” the coconut should easily fall in half.

• Place each of the coconut halves facedown on a baking sheet, and place in the oven for 15 to 20 minutes, or until the coconut begins to pull away from the shell.

• Once the coconut has cooled slightly, run a knife between the meat and the shell to extract the coconut meat. If a thin layer of shell is still attached, remove with a vegetable peeler.

• Holding the extracted coconut meat face up in your hand lengthwise, peel long strips with a vegetable peeler, starting along the rim.

• Place the strips in a large bowl. Add the brown sugar and a couple pinches of salt to the bowl. Refrigerate for 24 hours.

DAY OF

• Preheat the oven to 400 degrees.

• To make the marinade: Combine ½ cup of the extracted coconut water with the maple syrup in a small saucepan over high heat. Bring to a boil, reduce heat slightly, and cook until the mixture thickens slightly, about 4 minutes. Remove from heat.

• Pour the syrup into a medium-sized mixing bowl and add the sesame oil, soy sauce, liquid smoke, paprika, 2 dashes of salt, 2 dashes of freshly ground black pepper, apple cider vinegar, Worcestershire sauce, a dash of garlic powder and a dash of cinnamon.

• Remove the coconut strips from the refrigerator and blot with paper towels. Add them to the marinade. Let marinate for 30 minutes, uncovered, mixing halfway through.

• Place the marinated strips on a parchment-lined baking sheet and bake for 10 to 15 minutes, basting and flipping halfway through.

• While the strips bake, prepare the figs by cutting off their stems and slicing them in half. Place the figs on a baking sheet and put 1 teaspoon of goat cheese on each fig half.

• Remove the coconut bacon from the oven and let cool.

• Set the oven to high broil.

• Once the coconut bacon has cooled slightly, wrap 2 to 3 strips (depending on length) around each fig. Secure with a toothpick. Sprinkle with salt and place under the broiler for 30 seconds, being careful not to let the bacon burn.

• Place on a serving platter and drizzle with the agave nectar. Serve immediately.

* Available at all Straub’s locations, straubs.com