Ingredients:

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1 can of full fat coconut cream

1 Tbsp apple cider vinegar

1 Tbsp lemon juice (not from concentrate)

salt

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Instructions:

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Before you plan on making this, you will need to chill your can of coconut cream in the fridge for several hours. I like to have it in there for most of the day if I'm making this in the evening.

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Once you can is sufficiently chilled, it's time to separate the water from the cream. First, you turn the can upside down, before opening. When you open the can, you will see a nice cloudy liquid. That's the coconut water separated out of the cream. I like to keep this in a jar, great for adding into a smoothie.

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Then, you can spoon all the cream into your bowl. Now, add your apple cider vinegar and lemon juice, and slowly whip them into the cream, I just use a spoon, but if you wanted something extremely smooth, you can use a hand beater. Since the cream will be cold, take your time for your first few stirs, it can get a little messy if you go to fast. 

Keep whipping until it's smooth. A few lumps won't make much difference. If you don't need all of it, it can be stored sealed in the fridge for up to a week.