What Are Coconut Aminos? Learn to Use Them in Two Tasty Ways With Coconut Secret

Gluten pops up in some unexpected places. If you’re a sushi lover and have a gluten intolerance, you likely already know of one such place: soy sauce. 

Luckily, the folks at Coconut Secret tapped into coconut aminos, a healthy, whole-food alternative to soy sauce that doesn’t contain any gluten. The color, texture, and flavors are nearly identical, but what are coconut aminos? We’re taking a deep dive into everything you should know about this gluten-free soy sauce alternative, including two delicious recipes with Coconut Secret Coconut Aminos as the centerpiece. 

What are Coconut Aminos? 

Coconut aminos are a condiment made of only two ingredients: coconut sap and sea salt. Coconut Secret uses the naturally fermented sap of hand-harvested organic coconut blossoms to make theirs, which contains 72% less sodium than traditional soy sauce. 

Are Coconut Aminos Gluten Free? 

Yes! Many people use coconut aminos in place of soy sauce because of a gluten intolerance or allergy. Coconut aminos are also:

• Grain-free
• Vegan
• Soy-free
• Significantly lower in sodium than soy sauce 

What Do Coconut Aminos Taste Like? 

Very similar to soy sauce! The dark brown liquid is savory and umami, with a very light sweetness. Because of the slightly milder flavor and salt content, you might find coconut aminos similar in taste to a low-sodium soy sauce.

How to Use Coconut Aminos 

Because of the bold flavor and liquid consistency, coconut aminos are great for adding flavor in just about any dish. Here are a few of the most popular ways to use coconut aminos:

• In marinades
• In salad dressings
• In stir-fries
• In soups 
• In sauces 
• As a dip
• With sushi
• Anywhere you would normally use soy sauce 

---

Coconut Aminos Recipes 

Want to try out coconut aminos in your own cooking? Here are two healthy recipes you can make for dinner this week. 

Teriyaki Salmon With Pineapple Avocado Salsa

Yield: 2 servings 
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients:

2 Thrive Market Wild-Caught Alaskan Sockeye Salmon filets
1 cup + 1 tablespoon Coconut Secret Organic Teriyaki Coconut Aminos
1 cup pineapple, diced
1 avocado, pitted and diced
1 Thai chili pepper, sliced
1/2 red onion, diced
1/4 cup fresh cilantro, roughly chopped
1/4 teaspoon kosher salt
2 tablespoons lime juice

Instructions:

Place the salmon filets in a shallow baking dish. Pour 1 cup of the Coconut Secret Organic Teriyaki Coconut Aminos over the fish, cover tightly, then refrigerate for 1-3 hours.

While the salmon marinades, prepare the salsa. Combine the pineapple, avocado, Thai chili, red onion, cilantro, and salt in a small mixing bowl. Add lime juice and 1 tablespoon Coconut Secret Organic Teriyaki Coconut Aminos over the top, then stir gently to coat. Refrigerate until ready to serve.

When the salmon is ready to bake, preheat the oven to 400° F. 

Line a baking sheet with aluminum foil and coat with a non-stick cooking spray. Remove the salmon from the marinade and place on the prepared baking sheet.

Pour the leftover marinade into a medium saucepan and simmer over medium-high heat for 5 minutes, until the marinade is reduced by half. Brush generously over the top of the salmon.

Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.

Sheet Pan Teriyaki Chicken and Vegetables

Yield: 3-4 servings
Active time: 10 minutes
Total time: 25 minutes

Ingredients: 

1 – 1 ¼ pounds Thrive Market Organic Chicken Tenders
¾ cup snow peas 
2 large carrots, diced
1 cup Thrive Market Organic Quinoa, cooked
½ tsp salt
¼ tsp pepper
⅓ cup Coconut Secret Coconut Aminos
¼ cup Coconut Secret Teriyaki Coconut Aminos
2 tsp sesame oil
¾ tsp minced ginger
Avocado oil
Optional: green onion

Instructions:

Preheat oven to 400° F. In a small bowl, combine Coconut Secret Coconut Aminos, Coconut Secret Teriyaki Coconut Aminos, sesame, oil, and ginger. Mix the marinade well.

In a medium bowl, coat the chicken tenders with sea salt, pepper, and marinade.

Using a pastry brush, coat a sheet pan with avocado oil. Place chicken tenders, snow peas, and carrots onto the sheet pan. With the same pastry brush, brush a small amount of the marinade onto the snow peas and carrots. Season to taste with additional salt and pepper.

Reserve any remaining marinade for once the chicken is finished cooking.

Bake for 12-15 minutes until the chicken reaches an internal temperature of 165° F.

Add the quinoa to a shallow bowl, then place the vegetables and chicken on top to serve. Top with sliced green onions, if desired.