8 fl oz.$6.49
- Certified 100% organic
- Raw - enzymatically alive
- 17 naturally occurring amino acids
- Special sun dried, mineral-rich sea salt
A comparison between coconut tree sap and soy shows that coconut sap contains up to 14 times the amino acid content of soy. Many soy sauces on the market are fermented by first soaking the soybeans in water and salt, and then adding specific cultures of molds, yeasts, and bacteria to help catalyze the fermentation process.
Coconut Aminos is a soy-free seasoning sauce made from coconut tree sap, which comes right out of the tree so vital, active and alive with nutrients, that it is only blended with Coconut Secret's own sun dried mineral-rich sea salt and aged, without the need for a fermentation booster or added water. As well, the majority of conventional soy sauces on the market are made with non-organic, genetically modified (GMO) soybeans. Long term use of unfermented soy-related products has led to an increase in soy allergies, a disruption in proper thyroid function, and an overload of estrogens in the body.
When the coconut tree is tapped, it produces a highly nutrient-rich "sap" that exudes from the coconut blossoms. This sap is very low glycemic (GI of only 35), is an abundant source of amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral PH.
Small batches ensure that organic Coconut Aminos, made from this natural sap, is a raw, enzymatically alive product that never exceeds the temperatures of an average summer day in the tropics.
Use Coconut Aminos like soy sauce in dressings, marinades, sautes, and with sushi.
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Best ever 30 Second Dressing/Marinade
For a super quick, incredibly yummy dressing or marinade - simply mix together equal portions of Coconut Aminos and Coconut Vinegar and drizzle over salads, steamed veggies, or marinate with your protein of choice and bake, grill, or saute. Add olive oil to taste if desired.
Easy Homemade Seitan (Seitan is made from kneaded and boiled wheat gluten, and is a hearty protein to add to vegetarian meals. It often reminds people of the texture of meat.)
- 1 1/2 cups Wheat Gluten Flour
- 1/4 cup Nutritional Yeast Flakes
- 1 Tbsp. Herbs and/or Spices such as smoked paprika, pepper, garlic flakes, thyme, etc. (optional)
- 1 1/4 cups cold Water
- 1/4 cup Coconut Amino
- 10 cups homemade Vegetable Broth
- 1/4 cup Coconut Amino
Make the broth first: fill up your biggest pot with the broth and aminos and add some ice cubes to keep it very cold. It is okay if the broth is a bit over 10 cups, but do not use less than 10 cups of liquid. To make the dough: mix the gluten flour and nutritional yeast flakes in a dry bowl, add herbs if you are using, and mix with a fork. Add the very cold water and Coconut Aminos all at once, and mix well (first with a spatula, then with your hands works best). The dough will become very spongy and elastic, and it should be one doughy ball. There may be some liquid that does not bind with the dough- simply drain it off. Let the dough rest for a few minutes, then slice into three equal sized pieces and drop into your cold broth. Bring the broth to a boil, and then simmer at medium/low heat for 1 hour. Check periodically, to make sure it's not boiling. Stir the pieces halfway through (using tongs or a wooden spoon) so they don't stick. Let it cool completely in the broth, then store in its broth in the fridge for up to a week (sometimes longer!). BEST WAY TO COOK FRESH SEITAN: Cut the seitan into half-inch thick slices and grill until brown in a lightly oiled cast iron pan, for about 10 minutes each side. Serve with noodles, rice, vegetables, or in stir-fries, pastas, or on sandwiches!
Seitan Salty Ginger and Mustard Dipping Sauce
- 1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired)
- 1 Tbsp. Arrowroot mixed with 1 Tbsp. Water
- 1/2 tsp. ground dried Ginger
- 1/2 tsp. ground yellow Mustard Powder
- 1/2 tsp. Black Pepper
- 1/2 tsp. Coconut Vinegar
In a small bowl mix the arrowroot and spices with 1 Tbsp. water, and stir to make a smooth sauce. Add the Aminos to a small saucepan and heat on low until warm. Add the arrowroot/spice mixture and stir constantly until thick, about ten minutes. When thickened, take off the heat and pour into a glass bowl. Stir in 1/2 tsp. vinegar.