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Paleo Coconut Sour Cream

1/28/2017

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Ingredients

  • 1: 12-14oz Can Full fat Coconut Milk Or Can of Coconut Cream
  • 2 Tbsp Lemon Juice (One Small Lemon)
  • 1 Tbsp Apple Cider Vinegar
  • Optional 1/8 Tsp Sea Salt  

Instructions

  1. Chill Can of Coconut Milk or Coconut Cream in fridge overnight or freezer for 1 hour.
  2. Open Can and separate out the cream from the coconut water (If using Coconut Cream can you can skip this step usually) 
  3. Pour separated cream into a medium size bowl.
  4. Add Lemon juice and vinegar to bowl. 
  5. Whisk All ingredients together for about 2-3 minutes or until evenly combined. 
  6. Add desired amount of salt (I skip the salt but it will add a bit more flavor if preferred) 
  7. Keep chilled until ready to use. (Can keep sealed in fridge for 3-5 days)
This recipe goes great with fajitas or your favorite tacos! Also Tastes Great on a Loaded Sweet Potato! OR Try it as a sweet potato fry dip! Recipe Here.
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