Coconut aminos is a liquid seasoning made from the fermented sap of coconut palm trees mixed with salt. Despite its name, it doesn’t taste like coconut. Instead, it has a mild, savory and salty flavor with a hint of sweetness.
It’s commonly used in marinades, stir-fries, dressings, and other dishes where a touch of umami is needed. If you’re out of coconut aminos or need a substitute, several alternatives can replicate its flavor and functionality.
What Is Coconut Aminos?
Coconut aminos is a liquid seasoning made from the fermented sap of coconut palm trees mixed with salt. Its soy-free and gluten-free nature makes it a staple for those following paleo, keto, or gluten-free diets. You can typically find coconut aminos being used instead of soy sauce in dishes where a hint of sweetness is welcome like stir-fries, marinades, and dressings
5 Substitutes for Coconut Aminos
1. Liquid Aminos
Liquid aminos are the closest substitute for coconut aminos. It is made from soy protein and it offers a similarly mild, savory flavor with a hint of sweetness.
While it is slightly saltier than coconut aminos, liquid aminos is also gluten-free, making it suitable for most diets. Use it in equal amounts, tasting as you go to ensure the saltiness doesn’t overpower your dish.
2. Soy Sauce (Low-Sodium)
Low-sodium soy sauce is another good substitute for coconut aminos in terms of flavor and application. While it delivers a similar savory taste, soy sauce is saltier and lacks the slight sweetness of coconut aminos.
To balance the flavor, you can add a pinch of sugar or honey when replacing coconut aminos with soy sauce. Low-sodium soy sauce works especially well in marinades, stir-fries, and dipping sauces.
3. Tamari
Tamari is a Japanese soy sauce and a great gluten-free alternative for replacing coconut aminos. It has a rich umami flavor and is less salty than soy sauce, though still saltier than coconut aminos.
While tamari doesn’t have the sweetness of coconut aminos, it works well in savory recipes. Adding a touch of honey or sugar can help replicate the sweet-savory balance of coconut aminos.
4. Fish Sauce
Fish sauce is a strong, umami-packed alternative that can replace coconut aminos in small amounts. It’s made from fermented fish and delivers a much saltier and more intense flavor than coconut aminos.
To mimic the sweetness of coconut aminos, use less fish sauce and balance it with honey or sugar. It’s particularly useful in soups, marinades, and stir-fries where bold flavor is welcome.
5. Teriyaki Sauce and Soy Sauce (50/50 Ratio)
A combination of teriyaki sauce and soy sauce, mixed in equal parts, can replicate the sweet and savory profile of coconut aminos. Teriyaki sauce brings the sweetness, while soy sauce provides the umami and saltiness.
This blend works well in marinades, dressings, and stir-fries. If using standard soy sauce, be mindful of its higher sodium content and adjust accordingly to avoid an overly salty dish.
Tips for Using Substitutes
- Balance Sweetness: Coconut aminos are naturally sweeter than most substitutes. Add honey, sugar, or maple syrup if needed to maintain balance in your recipe.
- Adjust Salt Levels: Many substitutes, like soy sauce or fish sauce, are saltier than coconut aminos. Use them sparingly and taste as you go. These substitutes can also serve as the primary source of salt in your recipe, reducing or eliminating the need for additional salt. This approach will help your dish remain flavorful without becoming overly salty.