Preheat the oven to 350º F. To make the coconut “bacon”, combine all the ingredients on a parchment-lined baking sheet, and mix well. Spread the coconut into an even layer, and place in the preheated oven. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning until the “bacon” is evenly browned and no longer smells like coconut. Remove from the oven and set aside to cool. In a large bowl, combine the broccoli and cauliflower florets. In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, optional sugar, salt, and pepper until well-combined. Pour the dressing over the broccoli and cauliflower, and mix well to coat. Chill until ready to serve. Just before serving, add 1 ½ cups of the coconut “bacon” to the vegetable salad, and mix well. You will have more coconut “bacon” than necessary for the salad – it’s fantastic on a vegan BLT sandwich, as a salad topping, or just as a snack on its own. The coconut “bacon” will lose some of its color and crunch after being added to the salad, but it will still taste wonderful!