Low Sugar Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this dairy-free tzatziki is the kind of dip that disappears fast at any table. The base is plain, unsweetened coconut yogurt — no gums, no additives, no hidden sweeteners — which keeps the whole thing completely free of added sugar while still delivering that thick, luscious texture you expect from a classic tzatziki. The key technique here is thoroughly salting and squeezing the grated cucumber before it ever hits the bowl, which prevents a watery dip and concentrates the fresh, clean flavor. Grated garlic, chopped dill, apple cider vinegar, and a drizzle of good olive oil round everything out into something that tastes far more complex than the short ingredient list suggests. Fresh mint is optional but worth it if you have it on hand — it adds a bright, cooling note that plays beautifully against the tang of the yogurt. Serve it with sliced cucumber or a spread of raw vegetables, and it doubles as a sauce for wraps, grain bowls, or anything else that needs a lift.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
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.
- 2
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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