Capsaicin Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and herbaceous, this dairy-free tzatziki delivers everything you want from the classic Greek dip without a single ingredient that could trigger capsaicin sensitivity. Traditional store-bought versions and even restaurant tzatziki can be a gamble when it comes to hidden spice blends or cross-contamination, so making it from scratch puts you fully in control. The base is thick, unsweetened coconut yogurt — chosen specifically for its clean, neutral flavor — which mimics the tang of Greek yogurt beautifully when combined with apple cider vinegar and good olive oil. Salting and squeezing the grated cucumber is the key step here: it pulls out excess moisture so the dip stays thick and scoopable rather than watery. Fresh dill and optional mint keep the flavor bright and aromatic, leaning into that signature tzatziki character without any heat whatsoever. It comes together in one bowl and keeps in the fridge for a couple of days, making it a brilliant make-ahead option for snacking, spreading on wraps, or serving alongside raw vegetables.
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!