Key findings
- 1Coconut aminos typically contains just two ingredients: fermented coconut tree sap and salt, one of the simplest condiments available
- 2Its usual ingredients are coconut sap and salt, and it is often lower in sodium than soy sauce. Check the package for allergen statements
- 3The fermentation process is traditional and simple, with no industrial additives, chemicals, or processing aids are needed
Why is Coconut Aminos Level 1 on average?
Coconut aminos production is straightforward: sap from coconut palm flower blossoms is collected, blended with salt, and naturally fermented. The fermentation develops umami flavor similar to soy sauce, though milder and slightly sweeter. The result typically contains just two ingredients; coconut tree sap and salt, making it one of the simplest condiments on store shelves. Unlike soy sauce, it is naturally gluten-free and soy-free, appealing to people with those dietary restrictions. The fermentation is a traditional process, not an industrial one. Some brands add a small amount of coconut sugar or vinegar, but even these remain simple. The main trade-off is that coconut aminos is significantly more expensive than soy sauce due to the labor-intensive sap collection process.
How 14 coconut aminos products break down
Share of products at each processing level, in our analysis.
Coconut Aminos brand comparison
From least to most processed in our database.
How to read a coconut aminos label
- 1
The label should list only coconut tree sap (or coconut nectar) and sea salt; two ingredients
- 2
Some brands add coconut sugar or vinegar; still simple, but check if you want the purest version
- 3
Coconut aminos has about 70% less sodium than soy sauce, though it is not sodium-free
- 4
Despite the name, coconut aminos does not taste like coconut; it has a mild, slightly sweet umami flavor
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Frequently asked questions
Is coconut aminos better than soy sauce?
From a processing standpoint, coconut aminos (2 ingredients) is comparable to naturally brewed soy sauce (4 ingredients). Both are short-list fermented condiments. Coconut aminos is lower in sodium and free of gluten and soy, but has a milder flavor and higher price point. In our analysis, coconut aminos products average a Processing Score of 2.0, which is Level 1.
Does coconut aminos taste like coconut?
No. Despite the name, coconut aminos tastes like a mild, slightly sweet soy sauce. The coconut tree sap loses its coconut flavor during fermentation, developing umami notes instead. It is less salty and less intensely flavored than soy sauce.
Is coconut aminos Whole30 and paleo approved?
Yes. Coconut aminos is one of the few condiments approved for Whole30, paleo, and most elimination diets because of its simple two-ingredient composition and absence of soy, gluten, and refined sugar.