Substitutes for Coconut Aminos
Coconut aminos is a soy-free, gluten-free seasoning sauce made from coconut tree sap. Used as a soy sauce alternative in stir-fries, marinades, and dipping sauces.
The Short Answer
The best substitute for coconut aminos is Soy Sauce (Reduced Amount). Saltier and more intense than coconut aminos. Use less and expect a stronger, more savory result. Not suitable for those
Best Substitutes
Soy Sauce (Reduced Amount) 👨🔬 Professor's Pick
Ratio: Use 1/2 to 2/3 the amount of soy sauce
Works for: stir-fries, marinades, dipping sauces, fried rice
Avoid for: soy-free or gluten-free needs
Flavor impact: Saltier and more intense than coconut aminos. Use less and expect a stronger, more savory result. Not suitable for those avoiding soy or gluten.
Tamari (Reduced Amount)
Ratio: Use 1/2 to 2/3 the amount of tamari
Works for: stir-fries, marinades, sauces
Avoid for: soy-free needs (tamari is soy-based)
Flavor impact: Richer and saltier. Most tamari is gluten-free but still contains soy. Use less to avoid over-salting.
Liquid Aminos (Bragg's)
Ratio: Use 3/4 the amount
Works for: cooking, seasoning, marinades, dressings
Avoid for: soy-free needs (contains soy protein)
Flavor impact: Closer in saltiness to coconut aminos than regular soy sauce. Still soy-based but milder than traditional soy sauce.
Coconut aminos is significantly sweeter and less salty than soy sauce. If you substitute soy sauce for coconut aminos in a recipe, you will need to add a pinch of sugar and reduce the salt to approximate the flavor. Going the other direction, use less soy sauce and add a touch of sweetness.
Frequently Asked Questions
No. Despite the name, coconut aminos does not taste like coconut. It has a mild, slightly sweet, savory flavor similar to a light soy sauce. The coconut tree sap is fermented, which changes the flavor entirely.
Coconut aminos has about 60-70% less sodium than soy sauce, which can be significant for those watching salt intake. It also avoids soy and gluten allergens. However, it has more sugar.
The production process is labor-intensive. Coconut tree sap must be hand-collected, then fermented and processed. The smaller scale of production compared to soy sauce keeps prices higher.
The Bottom Line
When you need a substitute for coconut aminos, your best bet is Soy Sauce (Reduced Amount). The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.