Coconut Milk Sour Cream

My granddaughter’s allergy to dairy product has presented us with a number of tasty alternatives like this one.






1 can (13.66 oz) coconut milk, full fat (Chilled overnight)
2 tablespoons lemon juice
¼ teaspoon apple cider vinegar
⅛ teaspoon sea salt


  1. Turn the can upside down and use a can opener to carefully remove the bottom. Drain off the liquid (be sure to catch it in a bowl to use for something else), and scrape the thick coconut cream into a food processor or blender.
  2. Add the lemon juice, vinegar, and sea salt. Blend until smooth, taste, and add more salt as desired. Store in the refrigerator for up to 1 week.