Coconut Cream Sour Cream
Sour cream made from coconut cream works well when substituting sour cream in sauces and creams.
Ingredients
- ½ cup coconut cream from full fat can of coconut milk Refrigerate canned coconut milk for 8 hours. Skim the cream from the top.
- 1 ½ teaspoon lemon juice
- 1 pinch salt
Instructions
- Combine coconut cream and lemon juice by stirring together gently. Do not over mix.
- Microwave for a few seconds until soft. Do not overheat. You do not want it to melt.
- Stir in the salt.
- Cover and refrigerate for at least 30 minutes.
Nutrition
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 39mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg