We are not a dairy free family, in fact we love our locally sourced fresh, raw, non-homogenized dairy products. We choose our milk products to be certified clean, from grass fed, humanely raised cows that are never treated with antibiotics or growth hormones. The source of our dairy (as well as all the meat we consume) is extremely important to us as it should be to you. Please look up my Resources page for a list of farms closest to you to find your source. You are probably wondering why I am writing about how much we enjoy our raw milk, while the title of the post is, coconut milk and sour cream as dairy alternatives. Well, that is because my husband and I decided to do the wonderful 3 step bio-detoxification program in order to clean out all the “junk” accumulated over the years in our bodies. While on the program we had to eliminate dairy (together with many other foods we enjoy every day) completely from our diet. For the first few days it was easy, but then I started missing my delicious raw cream with dandelion coffee and oh so rich, sour cream with my heavenly soups and stews. That’s when I started looking into coconut as an alternative to dairy. It is important to understand that dairy, even raw and unprocessed might not be an ideal food for your body. Our bodies are created and developed bio-individually. If I can tolerate dairy well, that does not mean everybody should and will. That is why I am not promoting diary as a superfood for everybody. For those of us who are on a diet that restricts real diary, or for those who cannot tolerate diary, I wanted to show how easy it is to make your own coconut milk from scratch, or coconut shreds. And the best part is that I will show you how to make coconut sour cream, which is nearly impossible to distinguish from regular sour cream when used in soups or stews.
You will need a cutting board, a big knife and a small hammer to open a coconut. Coconuts have three small “eyes” on top. Poke one of the eyes with a sharp knife and drain all of the water from the inside of nut into a cup.
Once the coconut water is drained put the coconut on the cutting board, place the knife blade like you are trying to cut it and gently tap the knife with the hammer until the coconut cracks into pieces.
Peel the flesh of the coconut of the hard shell and place it into a Vitamix or similar power blender.
Pour filtered water in and run on high until smooth and frothy.
Now transfer all the liquid along with shredded coconut particles into a mesh bag and squeeze as much milk as possible. The leftover coconut can be used as a filler for baking right away or can be dehydrated and stored for later use.
If you don’t have fresh coconut use 1-1.5 cups shredded coconut with the same amount of water and you will get the same results.
Click Here to Print The Recipe
Now you are probably waiting for the sour cream recipe. It is super easy! All you need is a can of organic whole coconut milk and 2 tablespoons of apple cider vinegar. Let the can stay in a fridge for about one hour before opening. This will allow the cream to separate from the milk. Then open the can and scoop out all the cream. Mix in 2 tablespoons of apple cider vinegar and you have an amazing, dairy free sour cream.