Are Coconut Aminos Acidic? Coconut Aminos and Acid Reflux
Medically reviewed by Aneeza Pervez Updated Date: January 1, 2026
Introduction to Coconut Aminos and Digestive Health
Coconut aminos is a popular soy sauce alternative made from the fermented sap of coconut palm and sea salt. Known for its mild, slightly sweet flavor, it’s a go-to condiment for individuals avoiding soy or gluten. While it offers a healthier alternative to traditional soy sauce, those with acid reflux or GERD (gastroesophageal reflux disease) may wonder if coconut aminos are acidic and how they affect digestion.
This article explores the acidity of coconut aminos, its impact on acid reflux, and how to incorporate it into a reflux-friendly diet.
Nutritional Profile of Coconut Aminos
Coconut aminos is a low-calorie condiment with a range of health benefits. A typical serving of 1 teaspoon provides:
- Calories: 5
- Carbohydrates: 1 gram
- Sodium: 90–130 mg, depending on the brand (less than soy sauce).
- Amino Acids: Contains several amino acids essential for protein synthesis and cellular repair.
Coconut aminos is free from gluten, soy, and MSG, making it suitable for those with dietary restrictions or sensitivities.
Is Coconut Aminos Acidic or Alkaline?
Acidity of Coconut Aminos
Coconut aminos is slightly acidic, with a pH ranging between 4.5 and 5.5. While it is less acidic than traditional soy sauce (pH 4.4), it still falls on the acidic side of the pH scale due to the fermentation process.
Why It’s Often Reflux-Friendly?
Despite its mild acidity, coconut aminos is generally considered gentler on the digestive system compared to soy sauce. Its lower sodium content and lack of added chemicals or preservatives make it a better choice for individuals managing acid reflux.
Coconut Aminos and Acid Reflux
Does Coconut Aminos Trigger Acid Reflux?
For most individuals, coconut aminos is unlikely to trigger acid reflux. Its mild acidity and lower sodium levels make it less irritating to the stomach and esophagus than traditional condiments like soy sauce or vinegar-based dressings. However, overconsumption or sensitivity to acidic foods may still cause discomfort in some cases.
Potential Benefits for Acid Reflux
According to the research, following are the health benefits of coconut aminos:
- Lower Sodium Content: High sodium levels in traditional soy sauce can lead to water retention and bloating, which may worsen reflux symptoms. Coconut aminos has less sodium, making it a gentler alternative.
- Free from Common Triggers: Unlike soy sauce, coconut aminos is free from gluten, soy, and MSG, which can irritate the digestive system.
- Natural Fermentation: The fermentation process of coconut sap produces beneficial compounds that may support gut health and digestion.
How to Safely Include Coconut Aminos in a GERD-Friendly Diet?
To enjoy the benefits of coconut aminos without triggering acid reflux, follow these tips:
Use in Moderation
Stick to small amounts (1–2 teaspoons per meal) to prevent overloading your stomach with acidic or salty foods.
Pair with Alkaline Foods
Combine coconut aminos with low-acid or alkaline foods like quinoa, leafy greens, or steamed vegetables to balance the meal’s acidity.
Avoid Cooking at High Temperatures
Heating coconut aminos at high temperatures can intensify its saltiness and alter its flavor, which might irritate sensitive stomachs.
Check the Ingredients
Choose pure coconut aminos without added preservatives, artificial flavors, or extra sweeteners that could exacerbate reflux symptoms.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Coconut Aminos vs. Soy Sauce for Acid Reflux
| Feature | Coconut Aminos | Soy Sauce |
| pH | 4.5–5.5 | 4.4 |
| Sodium (per tsp | 90–130 mg | 290–320 mg |
| Gluten-Free | Yes | Only if labeled gluten-free |
| Soy-Free | Yes | No |
| Reflux-Friendly | More tolerable | Less tolerable |
Coconut aminos is the better choice for individuals with acid reflux due to its lower acidity and sodium content.
Reflux-Friendly Recipes with Coconut Aminos
Vegetable Stir-Fry
- Ingredients: Steamed broccoli, carrots, snap peas, and 1 teaspoon of coconut aminos.
- Preparation: Sauté the vegetables lightly with coconut aminos for a flavorful, reflux-friendly dish.
Coconut Aminos Marinade
- Ingredients: 2 teaspoons coconut aminos, 1 teaspoon olive oil, and a pinch of garlic powder.
- Preparation: Use as a marinade for lean proteins like chicken or fish, avoiding acidic additions like lemon juice.
Salad Dressing
- Ingredients: Coconut aminos, olive oil, and a dash of honey.
- Preparation: Mix well and drizzle over a spinach or cucumber salad for a gentle, reflux-safe dressing.
Author Tip: Are Salads Healthy?
Tips for Managing Acid Reflux
In addition to incorporating coconut aminos, follow these tips for managing acid reflux effectively:
- Eat Smaller, More Frequent Meals: Large meals can increase stomach pressure and trigger reflux.
- Stay Upright After Eating: Wait at least 2–3 hours before lying down to prevent acid backflow.
- Avoid Known Triggers: Limit spicy, fatty, or highly acidic foods like citrus, tomatoes, and alcohol.
- Elevate Your Bed: Use a wedge pillow or raise the head of your bed to reduce nighttime reflux.
- Stay Hydrated: Drink water throughout the day to support digestion, but avoid drinking large amounts during meals to prevent bloating.
Author Tip: 7-Day Meal Plan For Gastritis
Conclusion
Coconut aminos is a slightly acidic condiment that is generally well-tolerated by individuals with acid reflux when consumed in moderation. Its lower sodium content, absence of common triggers like soy and gluten, and mild flavor make it a suitable alternative to traditional soy sauce. By pairing it with alkaline foods and following reflux-friendly practices, you can enjoy the benefits of coconut aminos without discomfort.
FAQs
Is coconut aminos acidic or alkaline?
Coconut aminos is mildly acidic, with a pH of 4.5 to 5.5.
Can coconut aminos trigger acid reflux?
For most people, coconut aminos is less likely to trigger reflux compared to soy sauce due to its lower acidity and sodium content.
How much coconut aminos can I consume with GERD?
Stick to small servings, about 1–2 teaspoons per meal, to avoid overloading your stomach with acidity.
Is coconut aminos better than soy sauce for acid reflux?
Yes, coconut aminos is generally better tolerated because it has less sodium, no soy, and a slightly higher pH.
Can coconut aminos be included in a low-acid diet?
Yes, when used in moderation and paired with alkaline foods, coconut aminos can be part of a low-acid diet.
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Biscoff Bourbon Cookie Dough Truffles
I know it’s a little early to be thinking about Father’s Day, but I was playing around with a recipe and it came out so good that I wanted to share. Last year I made some Biscoff Bourbon Bacon Chocolate Chunk Cookies and they came out delicious. I wanted to try the Biscoff and bourbon combo again, so I made these Biscoff Bourbon Cookie Dough Truffles and covered them in dark chocolate with a little bit of sea salt on top. This was a good use of bourbon.
I used Jim Beam bourbon for these truffles, but feel free to use your favorite bourbon. The meringue powder is the egg replacement for the no bake cookie dough. You can find it where they sell Wilton products like Walmart or Michaels.
I am still using a mini scoop to make the balls, it’s faster and easier than rolling them. And makes the truffles bite sized.
I chose dark chocolate for the coating, but you can do semi-sweet chocolate if you prefer. Either one will go well with the sea salt. I had some extra coarse sea salt that I crushed with a rolling pin to make the pieces a bit smaller. It worked out good.
The Biscoff smooths out the bourbon. The dark chocolate and the sea salt compliment the cookie dough. I think dad’s out there would love these bourbon flavored Biscoff cookie dough truffles. There is definitely a punch of alcohol in them, but the sweetness of the other flavors balances it our perfectly. My husband and his buddy loved them. And even my lady friends loved them. Just keep them away from the kids.
Biscoff Bourbon Cookie Dough Truffles
by The Sweet Chick
Prep Time: 1.5h w/freezer time
Keywords: freeze refrigerate no bake dessert snack bourbon whiskey chocolate chips dark chocolate Father’s Day truffles American
Ingredients (28 truffles)
For the cookie dough
- 1/3 cup unsalted butter, room temperature
- 1 tablespoon brown sugar
- 1/8 cup granulated sugar
- 1/8 cup Biscoff cookie spread
- 1/4 teaspoon vanilla extract
- 1 teaspoon meringue powder
- 2 tablespoons bourbon whiskey
- 3/4 cups + 2 tablespoon all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
For the coating
- 1 cup Ghirardelli 60% Cocoa baking chips
Optional topping
- coarse sea salt
Instructions
For the cookie dough
In a stand mixer, cream together the butter and sugars. Then add the cookie spread and vanilla, mix on low until well blended.
Add the merinque powder and bourbon to the mixer bowl and mix well.
Next, add the flour, baking soda, and salt. Mix on low until dough starts to form.
Last, add the chocolate chips and mix until all incorporated.
With a mini scoop, measure out 28 mounds and place them on a wax paper lined air-tight container.
Place the container in the freezer for at least 1 hour to set. (I left mine overnight.)
For the coating
Place chocolate chips in a microwave safe container and melt for 30 seconds at a time, stirring in between, until all chocolate is melted and smooth.
Remove chilled dough from freezer and dip the mounds, one at a time, into the melted chocolate until all covered. (I use a fork.)
Once covered, remove and softly tap until excess chocolate falls off. Then place the truffles on wax paper until the coating hardens. (If you are in a hurry, just pop them in the fridge for a few minutes.)
Optional topping
If you are adding some sea salt, add it before the chocolate sets.
Notes
These truffles don’t require refrigeration, but I kept mine in the fridge anyway. Do keep them in an airtight container.
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