Its taste is similar to the original, dairy based sour cream’s. Dairy, gluten and soy free.
With the below method the fat content of the cream will be 17%/100 g.
The main ingredient in this recipe is coconut cream. Under “coconut cream” I mean rich creams like Cocomas or Delcoco products. Don’t use cooking cream, because the result won’ taste well. For the creamiest result, choose a coconut cream that contains thickener as well, not just water and coconut. If you have to avoid corn, choose a brand that does not contain xanthan gum.
- 200 g coconut cream
- 80 ml water
- 2 tsp white vine vinegar
- 1 tsp 100% lemon juice
- a pinch of salt
- 4 g arrowroot powder
- 10 g brown rice flour
- 1 gelatin sheet.
- In a pot mix coconut cream, water, salt, lemon juice and vinegar.
- Mix arrowroot powder with brown rice flour in a small bowl, then add 2 tbsp of cold/lukewarm water and blend until dissolved.
- Start heating the coconut cream mix on a low heat. If its lumpy, stir a bit to avoid lumps. When it starts to simmer, take out a ladleful and mix well with the arowroot + rice flour slurry. Add the slurry to the coconut cream mix while continuously stirring. Wait until it thickens (approx. 0.5 minute) then turn off the heat and let it cool to room temperature.
- Soak gelatin sheet in cold water for a few minutes, until it gets a gel-like texture. Discard soaking water and gently squeeze the sheet with your hand. Then start heating the sheet with 3 tbsp of water. When the sheet is dissolved, turn off the heat and let the liquid cool to room temperature.
- When both the coconut cream mix and the gelatin is cooled, add gelatin to the coconut cream mix. Mix them gently with a spoon, then put the mixture in the fridge for 2.5–3 hours.
- When you take it out of the fridge, its texture will be similar to a pudding. It will get creamier when stirred. Be careful when stirring it, do it gently for it can dilute when stirred strongly.
Keep the sour cream in the fridge.