How It's Made

Our Coconut Aminos Glaze is created by slowly reducing our Natural Coconut Aminos, which concentrates its flavor and produces a thicker, more viscous consistency. This careful process enhances the natural sweetness and rich umami notes, making it perfect as a finishing sauce. It is carefully packed in a premium glass bottle to preserve its quality and freshness.

Behind Every Scoop: Tested, Trusted, Certified!

The Informed-Choice certification from the UK ensures our products are tested for over 250+ banned sustances, with the added advantage of monthly blind testing for extra quality assurance.

We also have a range of other top-tier certifications, ensuring our products are of the highest quality and consistently tested for safety and trust.

Health Benefits

Soy-Free, Gluten-Free, and MSG-Free

Packed with flavor without the high sodium and artificial ingredients of many commercial glazes

Naturally sweet and free from refined sugars

Storage Information

Before opening, store in a cool, dark place. After opening, it is essential to refrigerate to maintain freshness and quality.

Allergen Information

Contains Coconut. Our products are naturally gluten-free and soy-free. Please consult a healthcare provider if you have severe allergies.

Common Uses

  • As a glaze for grilled salmon, chicken, or vegetables.
  • A perfect stir-fry sauce for creating quick and easy meals.
  • As a dipping sauce for skewers, chicken wings, or tempura

Pairs Well With

Virgin Coconut Oil for roasting vegetables and Coconut Sap Vinegar to cut through the richness.

FAQs

Three main reasons: no soy (relevant if you have a soy allergy or are avoiding phytoestrogens), no gluten (relevant for celiac and gluten-sensitive), and around 70% less sodium than standard soy sauce. The flavour profile is slightly less salty and has a mild natural sweetness — most people find it more balanced, not a downgrade.

No. Coconut water comes from inside the fruit. Coconut blossom sap is tapped from the flower of the coconut palm before it becomes a coconut — it's nutrient-rich, naturally sweet, and entirely different in composition. When fermented and combined with sea salt, it produces the umami-forward sauce you get in the bottle.

The fermentation is what builds the flavour complexity and amino acid profile. However, the final product is not a probiotic supplement — live cultures don't survive in this form at scale. The benefit of fermentation here is flavour and digestibility, not gut flora.

Even 'low-sodium' soy sauce typically contains 600–700mg sodium per tablespoon. Coconut aminos glaze contains around 90–130mg per tablespoon depending on the brand. If sodium intake is something you monitor — heart health, blood pressure, athletic recovery — the difference is significant.

It holds up well in cooked applications — stir-fries, soups, braised dishes. It caramelises slightly in high heat, which adds a pleasant depth. Works just as well raw in dressings and dipping sauces.

Fermented coconut sap and sea salt. That's it. No MSG, no flavour enhancers, no preservatives, no added sugar.