For the coconut bacon:
Preheat oven to 300 degrees F.
Into a small bowl, add unsweetened coconut, tamari, liquid smoke, and maple syrup. Toss well to coat.
Spread mixture evenly on a parchment-lined baking sheet. Bake 7 minutes, and remove from oven to cool.
For the pilaf:
Into a medium-sized pot, add basmati rice, vegan chicken broth, and coconut milk.
Bring to a boil, then reduce heat to low.
Cover and simmer for approximately 12 minutes, until liquid is absorbed and rice is cooked through. Fluff with a fork and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
Add onion and bell pepper. Cook, stirring frequently for 3 minutes, until vegetables are softened and fragrant.
Add okra, salt, and cayenne. Cook 5 minutes, or until okra is heated through.
Stir okra into cooked rice and top with coconut bacon. Serve warm.