Coconut Water: A Plant-Based Alternative for Stocks and Soups

By: iTi Innovation

Coconut Water Functionality in Stock and Soup 

As the trend on plant-based alternatives continue to riseiTis Innovation Team has developed plant-based stock and broth recipes that utilize coconut water as a base. Why coconut water? It’s incredibly versatile! We have found that coconut water adds a very subtle yet pleasing flavor when combined with other ingredientsAnd coconut water can be utilized as a natural hydration source because it is comprised of five electrolytes, including potassium and sodium.  Additionally, it does not contain any added sugars, cholesterol, or fat.   

When making a traditional stock, chicken or beef bones are typically boiled with ingredients such as onions, carrots, leeks, celery, bay leaves, parsley, and peppercorns.  The stock or broth is then skimmed to remove any fat from the animal bones and then strained through a chinois strainer. Salt is then usually added to taste and the stock is ready to be used in any soup recipe.   

But todays’ trends call for more plant-based options, even with soups and stocks. And coconut water is the ideal ingredient to make them vegan and flavorfulCoconut water provides just enough flavor to replace the flavors provided by traditional animal-based ingredients, while still complimenting the vegetables in the stock.  Another great thing to note about coconut water: there is no fat, which eliminates the need to skim the stock or broth.  Coconut water also naturally contains sodium, eliminating the need to add salt as an ingredient. This means no added sodium to your stock recipe!  


Check out our coconut water-based broth recipe below. Tasty, healthy and plant-based!  



2610 Frozen Coconut Water Concentrate

½ cup


2 quarts


3 cups


1.5 cups


2 cups

Parsley Stems

½ cup

Seeds, Fennel

¼ cup

Garlic Clove

¼ cup

Spices, Black Peppercorns, Whole

3 Tbsp

Spices, Bay Leaves

5 each

Onion, White

3 cups

Method of Preparation 

  1. Rough chop the carrots, leeks, celery, onions, and garlic. Do not dispose of the peels.
  2. Fill a large stock pot with water and coconut water.
  3. Add the vegetables along with the peels.
  4. Place on high heat until the stock begins to boil.
  5. Reduce to a simmer and continue to simmer for 2 hours.
  6. Place a chinois strainer into a larger container to strain the stock. Pour the stock into the chinois strainer. Discard the vegetables and herbs left in the strainer.


iTi Tropicals considers Coconut Water a key functional ingredient and an important tool that offers our customers the differentiation they need to appeal to their consumers. iTi Tropicals offers a wide variety of Coconut Water products. To learn more about what iTi Tropicals’ Coconut Water can do for your product line, check out our coconut water product page and our coconut water FAQs.