Chicken Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki is everything you want in a dip — bright with fresh dill, punchy with garlic, and silky smooth from a base of thick coconut yogurt. The key to getting that classic, non-watery texture is all in the technique: grating the cucumber, salting it, and then squeezing out as much liquid as possible before it ever touches the yogurt. That extra step makes a real difference, giving you a dip that clings beautifully to vegetables instead of pooling at the bottom of the bowl. Coconut yogurt stands in seamlessly here, especially when you choose an unsweetened variety without gums or additives — it delivers the tang and body you need without any animal-derived dairy. A splash of apple cider vinegar sharpens everything up, while optional fresh mint adds a subtle brightness that takes it from good to genuinely memorable. Serve it right away with sliced cucumber or a spread of raw vegetables, or let it chill in the fridge where the flavors only get better over the next couple of days.
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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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