Cool, tangy, and packed with texture, this dip starts with a whole grated English cucumber that gets squeezed down until it's perfectly dry, so the finished dip stays thick instead of watery. Thick coconut yogurt forms the creamy base, brightened with freshly grated garlic, a splash of apple cider vinegar, and a generous handful of chopped fresh dill. A drizzle of good olive oil folded in and finished on top adds richness and a silky sheen, while fresh mint gives it an optional herbal lift. The whole thing comes together in one bowl and can be made ahead, then scooped up with sliced cucumber or crisp raw vegetables. It's an easy, no-cook option that fits neatly into an added salt–conscious kitchen without sacrificing flavor or that classic tzatziki tang.
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Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains — the cucumber should feel almost dry to the touch.
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