Avocado Toast with Coconut Bacon & Sriracha Pearls

Here it is – your reason to dabble in molecular gastronomy. And it’s as seemingly innocent as avocado toast! This may be the fanciest avocado toast you’ll ever make, but I promise no regrets. The sriracha pearls are made with “cold oil spherification,” which is a scientific-sounding term for dropping beads of agar and sauce into cold oil so that they solidify instantly. Use the scientific term when explaining it to your friends, obviously.



1 ripe avocado

Toast of your choice

Coconut Bacon –

Meat of 1 young green coconut (yes it’s a pain to hack open and pull out, but think of what a badass you are!)

1 tsp liquid smoke

2 tbsp tamari

1 tsp olive oil

1 tsp paprika

Sriracha Pearls – 

Tall jar of cold vegetable oil, chilled or frozen for at least 2 hours (if it is solid, should defrost quickly) – note that you will need a syringe

50 grams sriracha

50 grams water

1.5 grams agar

To Prepare:

Start the coconut bacon: mix all ingredients and marinate chunks or strips of coconut meat for 1/2 hour or more. Preheat oven to 400 degrees fahrenheit and line a baking sheet with parchment. Bake for 30-40 minutes, flipping halfway through.

Make the sriracha pearls: mix ingredients and whisk quickly over high heat until boiling. Let cool for 2 minutes. Pull mixture into syringe and let fall, drop by drop, into the jar of cold oil. Strain and rinse. Oil can be reused for same purpose.

Cut avocado in half; shape half into rose and mash other half to put on toast.

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