Preheat oven to 375F. Line two baking sheets with parchment paper.

Make your toasted coconut bacon: Add coconut flakes through black pepper to a large bowl. Mix with a wooden spoon until all the coconut flakes are evenly coated. Bake at 375F for 6 minutes then stir the flakes around and bake for another 4-7 minutes. Be careful not to let it burn. I would start checking the coconut around the 4 minute mark then check every minute after until done. Let cool for about 10 minutes – the flakes with crisp up more while cooling!

Add chopped walnuts to the second prepped baking sheet (make sure they are spread out evenly). Roast at 375F for about 15-20 minutes (you can bake this simultaneously with the coconut flakes). Start checking the walnuts at around the 15 minute mark – you don’t want them to burn!

In a large cast iron skillet, heat coconut oil over medium heat. Once hot, add minced shallots and garlic and sauté about 3-4 minutes or until slightly caramelized and fragrant. Add trimmed and thinly sliced brussels sprouts to the skillet then stir to coat. Cover the skillet and sauté for about 4-5 minutes (stirring occasionally). Remove lid, add in toasted coconut bacon (except about 2-3 tablespoons for garnish) and walnuts then continue cooking for another 3-4 minutes (stirring occasionally per usual). You want the brussels sprouts to be slightly caramelized and crispy.

Remove from heat, garnish with remaining toasted coconut bacon, and serve!