Black Pepper Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki delivers everything you want from the classic Greek dip — without a single crack of black pepper in sight. Traditional tzatziki recipes almost always call for it, so finding a version that's genuinely free of it (and not just "reduced") can feel like a small victory. Here, coconut yogurt steps in as the base, bringing a thick, tangy creaminess that works beautifully alongside fresh dill, mint, and a bright hit of apple cider vinegar. The trick to getting that perfect, non-watery texture is all in the cucumber prep — salting, resting, and squeezing it nearly dry before folding it in makes a real difference. Grated garlic ties everything together with a gentle sharpness, and a drizzle of good olive oil on top gives it that finishing-touch feel you'd expect from a proper mezze spread. It comes together with minimal effort and keeps well in the fridge, making it just as useful for weeknight snacking as it is for entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!