Cinnamon Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this dairy-free tzatziki is the kind of dip that disappears fast at any table. Thick coconut yogurt stands in beautifully for traditional Greek yogurt, delivering that signature tang without any dairy ā and without the warming spices that can sneak into store-bought versions and make them off-limits. The key technique here is thoroughly squeezing the grated cucumber before folding it in, which keeps the dip luxuriously thick rather than watery. Fresh dill, a whisper of garlic, and a splash of apple cider vinegar do all the heavy lifting on flavor, so every ingredient earns its place. A finishing drizzle of good olive oil pulls the whole bowl together and makes it look as impressive as it tastes. Scoop it up with crisp raw vegetables or keep a batch in the fridge for easy snacking throughout the week ā it holds up beautifully for two days.
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Learn more āIngredients
4 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ 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 20ā30 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 ā the cucumber should feel almost dry to the touch.
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