Soured Coconut Cream

Ali Segersten

Do you ever crave that rich, creamy taste of sour cream but are sensitive to dairy products? I created a very simple replacement for sour cream that can be dolloped over baked potatoes or yams, spooned over beans and rice, added to tacos, used to make a layered taco salad, or used to make no-bake "cheesecakes"!! Seriously, where can't you add a spoonful of this rich dairy-free sour cream?This recipe can actually be found in my brand new, completely revised Whole Life Nutrition Cookbook. I created a whole new chapter entitled "Get Cultured!" full of healthy cultured foods like this one. Think Live Hot Pepper Relish, Pickled Basil Beets, Kombucha (with flavor variations), Coconut Milk Yogurt, and so much more! I just couldn't wait to share this recipe with you so I decided to post it today. If you are interested, the new book releases on April 29th, 2014, and is available for preorder now!

Recipe from our Meal Planner

Soured Coconut Cream

Servings
6
Prep Time
5 minutes

This is a great replacement for dairy sour cream—it’s so simple to make! Use it to top bean soups, enchiladas, or tacos—basically anywhere sour cream is called for. Be sure to use the full fat coconut milk, not the light variety. For the probiotic powder, we use Klaire Labs Therbiotic Complete powder.

Tip

Depending on the temperature where your coconut milk is stored, you may not need to refrigerate the cans to get the cream and water to separate. In the wintertime my pantry is cool enough to keep the fat and water separated so I just open the cans and get started right away on this recipe.

Ingredients
2 cans coconut milk chilled
1 teaspoons probiotic powder
pinches sea salt
Directions
  1. Place the two cans of coconut milk in the refrigerator for about 24 hours.
  2. Then open the cans and scoop off the thick white cream at the top.
  3. Pour off the water into a jar (use it to make smoothies).
  4. Heat the coconut cream in a small saucepan over the lowest heat to about 97-98 degrees F.
  5. Then remove pan from stove and whisk in probiotic powder.
  6. Pour into a clean quart jar, cover with a clean dishtowel secured with a rubber band.
  7. Let the jar sit out for about 24 to 48 hours on your kitchen counter to culture.
  8. Then stir in a pinch or two of sea salt, cover jar with a lid, and place into the refrigerator to solidify.
  9. Use as desired. 

Yield: 1 to 3 cups (varies depending on how much cream is in each can)

Use this recipe in our Meal Planner

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Posted In
coconut coconut milk condiments cultured food dairy-free elimination diet nut-free vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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