Artificial Flavors Free Coconut Yogurt Cucumber Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

Artificial Flavors Free Coconut Yogurt Cucumber Tzatziki

Cool, creamy, and bright with fresh herbs, this coconut yogurt tzatziki delivers everything you love about the classic Greek dip without a drop of dairy or anything artificial. The base is a thick, unsweetened coconut yogurt — no gums, no additives — so every flavor you taste comes straight from real ingredients like fresh dill, grated garlic, and a splash of apple cider vinegar. The technique matters here: salting and thoroughly squeezing the grated cucumber removes excess moisture, which keeps the dip thick and scoopable rather than watery and thin. A finishing drizzle of extra-virgin olive oil and a few fresh dill sprigs make it look like something you'd find at a really good mezze spread. It's genuinely hard to believe how clean and vibrant the flavor is when you're working with such a short, honest ingredient list. Serve it with raw vegetables for dipping, or spoon it alongside grilled proteins and flatbreads — it holds up beautifully in the fridge for a couple of days, so making a batch ahead is always a smart move.

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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)
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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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