Paleo Coconut Sour Cream

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.