There are bottles on shelves that carry promises: soy-free, gluten-free, clean. But the fine print always whispers vinegar, “natural flavors,” or citric acid. This version speaks louder by saying less.

This isn’t fermented or aged in barrels. It doesn’t need to be. With coconut water’s minerals, dates’ rounded sweetness, and a slow reduction that pulls umami from the sea instead of yeast, this homemade coconut aminos has the salt, the depth, and the softness you’d expect—but none of the noise you didn’t ask for.

It’s a kitchen essential reimagined for clarity.

Ingredients

• 2 cups 100% pure coconut water (no citric acid, no preservatives)

• 4–6 Medjool dates, pitted and chopped (use 6 for a sweeter blend)

• 2 teaspoons dulse flakes or finely crumbled dried compliant seaweed

• 1½ teaspoons fine sea salt, or to taste

Optional additions (for added richness):

• ½ teaspoon roasted carob powder (adds molasses-like depth)

• ¼ teaspoon black garlic powder (for mellow funk and aged body)

Method

1. Combine & Simmer
   In a small saucepan, combine the coconut water, dates, dulse, and sea salt. Bring to a gentle simmer over medium heat.

2. Reduce Slowly
   Lower the heat and let it reduce—uncovered—for 35 to 45 minutes, stirring occasionally. The goal: a soft, slightly syrupy liquid with visible darkening. It should reduce by about half.

3. Strain
   Let the mixture cool slightly, then strain through a fine mesh sieve or cheesecloth. Press solids well to extract every drop.

4. Finish the Flavor
   Stir in carob powder or black garlic if using. Let cool completely before transferring to a glass jar.

5. Store & Use
   Keep in the fridge for up to 7 days. Shake gently before each use.

To Use

• As a 1:1 replacement for soy sauce or tamari

• Whisked into dressings, marinades, or dipping sauces

• Drizzled over steamed vegetables, sautéed squash, or grain-free noodles

• Stirred into broths for subtle umami and depth

Notes from the Kitchen

• Dates add balance—not just sweetness. Don’t skip them, and don’t use date syrup—it won’t behave the same.

• Dulse creates mineral richness without fermentation. You can swap in finely chopped nori or compliant seaweed blends if preferred.

• Carob powder is the secret to molasses-like finish without actual sugar or fermentation.

• It’s not shelf-stable. This is food at its most real—alive, perishable, and best enjoyed within a week.

🍶 What It Is (and Isn’t)

It doesn’t pretend to be soy sauce.
It doesn’t punch you in the face with vinegar.
It doesn’t linger on your tongue with a chemical afterglow.

It’s gentle. Rounded. A low-simmered whisper of umami for when you want clean depth, not domination. It’s soy-free, yes—but also honest, warm, and softly sweet. Not because it’s trying to be an alternative, but because it’s meant to be enough.