Coconut Aminos

[Beth Gallagher]

Just when I think I have heard it all, something new becomes "the thing." Seems like lately I'm seeing more references to coconut aminos in recipes, and I have to say, I am clueless. I'm sure I'm the last one to know, but just in case you are as clueless as I am, here's the info...

"Coconut aminos is a dark, savory, and slightly sweet sauce made from fermented coconut palm sap and sea salt, popular as a soy-free and gluten-free alternative to soy sauce. It contains roughly 50-70% less sodium than traditional soy sauce, making it a preferred choice for paleo, keto, and low-sodium diets. It offers a similar umami flavor for marinades, dressings, and stir-fries."

I guess I'm going to be forced to buy some and try it out. Have you used coconut aminos in your cooking? What do you use it in?

 

[Krystal Shay]

I have never heard of coconut aminos.

 

[Marie Mallory]

At this point, think I'll just stick with the traditional coconut.

 

[Beth Gallagher]

At this point, think I'll just stick with the traditional coconut.

Apparently the coconut aminos is a marinade/sauce similar to soy sauce. I don't think regular coconut would work in the same application. It is used in a lot of savory recipes, stir fry, etc.

 

[Mary Robi]

I'm definitely going to look into that as I use a lot of soy sauce cooking. Dark, savory and slightly sweet sounds right down my alley.

 

[Marie Mallory]

Apparently the coconut aminos is a marinade/sauce similar to soy sauce. I don't think regular coconut would work in the same application. It is used in a lot of savory recipes, stir fry, etc.

Sounds good may try it soon.

 

[Jacob Petersheim]

I guess there is a whole category of thick to thin brown sauces from Marmite to Worcestershire.

 

[Jacob Petersheim]

 

[Krystal Shay]

I guess I won't ever try it because we don't like soy sauce, or whats-that-here-sauce.

 

[Beth Gallagher]

I guess I won't ever try it because we don't like soy sauce, or whats-that-here-sauce.

I think you mean "wash-your-sister' sauce.

 

[Don Alaska]

Just when I think I have heard it all, something new becomes "the thing." Seems like lately I'm seeing more references to coconut aminos in recipes, and I have to say, I am clueless. I'm sure I'm the last one to know, but just in case you are as clueless as I am, here's the info...

"Coconut aminos is a dark, savory, and slightly sweet sauce made from fermented coconut palm sap and sea salt, popular as a soy-free and gluten-free alternative to soy sauce. It contains roughly 50-70% less sodium than traditional soy sauce, making it a preferred choice for paleo, keto, and low-sodium diets. It offers a similar umami flavor for marinades, dressings, and stir-fries."

I guess I'm going to be forced to buy some and try it out. Have you used coconut aminos in your cooking? What do you use it in?

My wife uses them occasionally in marinades. When she started down her diet journey, she was avoiding all soy products, but she has since found that soy doesn't bother her very much. The wheat in Kikkoman however causes her great distress. She can use tamari however.

 

[Hoot Crawford]

I need to clean my glasses - I thought this thread was about coconut amigos.

 

[Jacob Petersheim]

I need to clean my glasses - I thought this thread was about coconut amigos.

I won't even try to unpack that one.

 

[Beth Gallagher]

I just checked HEB and they have the stuff, so I added a small bottle to my next grocery order. Let's see what this stuff is all about, shall we??

 

[John Brunner]

I guess there is a whole category of thick to thin brown sauces from Marmite to Worcestershire.

I haven't heard "Marmite" in many many years. Isn't that a thick, dark concentrate that comes in a jar and you gotta spoon out? I can't recall what I would have even used that for.

 

[John Brunner]

I need to clean my glasses - I thought this thread was about coconut amigos.

You're thinking of The Three Aminos: essential, nonessential, and conditionally essential.

 

[Beth Gallagher]

Just thought I'd issue my report on the Coconut Aminos, in case anyone is sitting on the edge of their seat.

I made a stirfry today using thin sliced beef, onion, garlic, green pepper, celery, mushrooms, bok choy, carrot and baby spinach. I typically add soy sauce, a few red pepper flakes, and end with a splash of sesame oil. This is served over white rice.

I used the coconut aminos instead of the soy sauce and it was quite good. It does have a slight sweetness and is definitely less salty, but a good alternative to soy sauce. If you cook asian dishes you might enjoy this soy alternative.

I have also seen the sauce used as a marinade, and I think it would be good on most meats before grilling.

 

[Yvonne Smith]

I got some of the coconut aminos, too, and had some on my stirfry and I really like the flavor. It is something that I will defnintely buy again!