When I took my first taste of this, for a moment I totally forgot that it did not contain dairy. When you can trick your own tastebuds, well that's something. It is amazing to me how easy it is to disguise coconut flavor! Use herbs and spices you have on hand combined with food-grade essential oils to customize this sour cream to whatever flavor you want. Use a toothpick to add the oils, since a little goes a long way.
1/2 cup cream skimmed from the top of a can of full-fat coconut milk (I used Thai Kitchen)
2 tablespoons melted coconut oil
1 teaspoon fresh lemon juice
Freshly ground black pepper, to taste
Himalayan salt or sea salt, to taste
Food-grade essential oils to taste and/or garlic powder, Mrs. Dash, etc.
Chill the can of coconut milk so that the cream separates from the liquid; reserve the liquid for smoothies. Combine cream with coconut oil, then stir in other ingredients. Chill until firm enough to use as a dip or spread.
Variation #1, Cream Cheese: Use more coconut oil, and a dash or two of smoked paprika to warm up the color.
Variaton #2, Smoked Salmon Spread: Make the cream cheese version, then mix in some canned salmon, more lemon juice, and liquid smoke. I didn't have salmon so I used tuna and added some smoked paprika to make it pale pink and add a nice flavor.
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