Paleo zucchini carrot fritters with paleo sour cream
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5 from 5 votes

Paleo Sour Cream

This Paleo Sour Cream will go perfectly with my Zucchini Carrot Fritters. Refrigerate canned coconut milk in the fridge a night before using. You can also use this paleo sour cream as dipping sauce for grilled chicken, chicken fingers, and many many more !
Course condiments, sauce
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Calories 117kcal
Author ChihYu


  • 1 can full-fat unsweetened coconut milk
  • 1 ½ tbsp lemon juice
  • ½ tbsp apple cider vinegar
  • Fine sea salt to taste


  • Chill the coconut milk can in the fridge overnight until it thickens.
  • Pour off the thin liquid and scrape out only the thick/top part of coconut cream.
  • Add lemon juice, apple cider vinegar, and sea salt to taste. Whisk until smooth and serve.



Serving: 63g | Calories: 117kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12.5g | Saturated Fat: 11.1g | Sodium: 91mg | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 2mg