A popular ingredient, coconut aminos can be used in many different ways. This salty-sweet sauce is most commonly used as a low sodium substitution to soy sauce. Made from the nectar of the coconut plant, coconut aminos has a less intense flavor than its usual alternative due to its sweet notes. However, it does not taste like coconut as it doesn’t come from coconuts themselves, but from the sap of the coconut blossom. Coconut aminos is a flavorful and rich sauce that carries an Umami quality that can add taste to many dishes that you already know and love. 

Benefits of Coconut Aminos

Many people choose to substitute other sauces for coconut aminos due to its potential health benefits. Although some of the health claims that surround the consumption of coconut aminos have not been scientifically researched, there are some long-term health benefits that it does provide when used as an alternative to other products. Coconut aminos have a lower salt content than soy sauce, for example. Consuming less salt in your diet means less sodium, reducing the risk of things like high blood pressure and heart attacks. Coconut aminos sauce is also soy and gluten-free, making it a great option for those who are allergic to these ingredients. 

Coconut aminos is a great substitute for people looking for a rich sauce that contains less sodium than its usual alternatives like teriyaki and soy sauce. There are a variety of different ways in which it can be incorporated into your meals, for example if a recipe calls for soy sauce, you can easily substitute it by using the same measurement of coconut aminos in its place.

Understanding How Coconut Aminos are Made

To better understand where this rich savory-sweet sauce comes from, let’s take a look at how it is made:

Extraction

Coconut aminos are extracted not from the coconuts themselves, but from the coconut plant. This sauce is made by tapping the blossoms of coconut trees and extracting their nectar, which is also known as sap.

Fermentation

The sap taken from the coconut plant is then stored and left to age. During this time, it will have salt added to it and go through the process of fermentation to become the coconut aminos sauce that can be found in stores. 

Storage

Coconut aminos will last up to 2 years unopened in a pantry, however once opened it is best stored in a refrigerator.

What are the Best Ways to Use Coconut Aminos?

Coconut aminos are a great substitute for people looking for a rich sauce that contains less sodium than its usual alternatives like teriyaki. There are a variety of different ways in which it can be incorporated into your meals, for example if a recipe calls for soy sauce, you can easily substitute it by using the same measurement of coconut aminos in its place. Coconut aminos can also be used in a variety of dishes and dressings. Here are some ideas for how you can incorporate it in your meals:

• Seasonings: Coconut aminos are very versatile and can be added to any dish as a seasoning.
• Dressings: To use it as salad dressing, coconut aminos can be mixed with lemon, salt, or olive oil and mixed in with just about any salad of your choosing.
• Stir fry: Asian-inspired dishes, such as a stir fry, go well with this sauce because of its similarity to soy sauce. Due to this, coconut aminos can be incorporated into rice, noodles, or vegetables in much the same way as you would use soy or teriyaki sauce. 
• Marinade: This sauce will also work as a marinade for a variety of flavors including beef, fish, and pork. 
• Ramen: Add this sauce to ramen, or any soup, to add flavor to the broth and create a gluten and soy-free option to this comfort food.
• Dipping sauce: Coconut aminos can make a great dipping sauce for spring rolls. Just whisk it with some honey, butter, salt, and pepper to create a rich, creamy dip.

Final Thoughts

Coconut aminos are a great option not just for those looking to substitute soy sauce, but also for those looking for a flavorful sauce that can elevate dishes they already know and love with its savory-sweet taste.