Fructose Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this tzatziki is the kind of dip that disappears fast at any table. The base is a thick, unsweetened coconut yogurt — chosen specifically without gums or additives — which keeps the sauce clean and appropriate for those managing fructose sensitivity. A classic dairy tzatziki can be tricky to swap out without losing that signature richness, but the coconut yogurt holds its own beautifully here. The real technique is in the cucumber prep: salting and thoroughly squeezing out the moisture means you get a thick, scoopable dip rather than a watery one. Fresh dill, a whisper of garlic, and a splash of apple cider vinegar bring all the brightness you'd expect, while a finishing drizzle of olive oil makes it look as good as it tastes. Serve it alongside raw vegetables or sliced cucumber for a snack that feels indulgent without any of the usual ingredient stress.
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!