5 min
0
6
1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon juice or sea salt if needed. I like a lot of lemon juice in mine!
There are some recipes that just don't taste right without some sour cream. Chili is one example....how am I supposed to go to town on a bowl of chili without some creamy, cold sour cream on top?!? It's not right I tell you! Another is most Mexican foods...the sour cream goes perfectly with the heat from the spices. Well do not fear my fellow paleo people, for I have a close substitute that is super simple to make!
You can play around with the ratio of lemon juice/cider vinegar and sea salt until you get it to a taste you like. This paleo sour cream also makes a really great base for a vegetable dip. Just add a little paleo mayo, dill, garlic powder, dried parsley, sea salt and ground pepper!
This recipe requires that the can of coconut milk be left in the fridge for a few hours, or preferably overnight, so that the cream can separate from the milk. I always keep a couple cans in my fridge so I can grab them whenever I need them.
