Breastfeeding Friendly Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this dairy-free tzatziki delivers everything you love about the classic Greek dip without a drop of cow's milk. Thick coconut yogurt stands in beautifully here — just make sure to grab one that's unsweetened and free of gums or additives, since the clean ingredient list is part of what makes this so nourishing for a breastfeeding parent. The extra step of salting and squeezing the cucumber is worth every second; it pulls out excess moisture so the dip stays thick and scoopable rather than watery. Fresh dill and a touch of garlic bring that signature brightness, while a drizzle of extra-virgin olive oil on top makes it feel genuinely restaurant-worthy. It comes together with simple, whole-food ingredients that are easy on a sensitive postpartum system, and it pairs with just about anything — raw veggies, warm pita, grilled chicken, or honestly a spoon. Keep a batch in the fridge and you've got a satisfying, feel-good snack ready whenever hunger strikes between feeds.
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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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