Cultured Coconut Sour Cream
Take 1 cup coconut meat and 1/4 cup water and add to blender. Open 1 packet body ecology culture starter and 1 tsp raw honey to ensure starter wakes up. Blend well and put into a container keep covered for 18 hours around 70 degrees. Once slightly sour it is ready. I like to add lemon juice, sea salt and garlic to taste.
Alternatively use coconut cream for a richer sour cream. You can find coconut cream in the freezer section of the grocery store. You can culture this the sameway by adding a culture starter packet with some sort of sweetener to wake up the microbes.
Once it has cultured add the lemon, garlic, salt and blend well.