Gelatin 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. Traditional versions rely on dairy-based yogurt, which often contains gelatin or other animal-derived stabilizers depending on the brand — this one sidesteps all of that by using a plain, unsweetened coconut yogurt with no gums or additives. The key to getting that thick, restaurant-style texture is all in the technique: salting and thoroughly squeezing the grated cucumber removes excess moisture so the dip stays lush rather than watery. Fresh dill, a hint of mint, grated garlic, and a splash of apple cider vinegar bring the brightness you'd expect from a classic tzatziki, while a drizzle of good olive oil ties everything together. It comes together with just a bowl and a box grater — no special equipment needed. Serve it with sliced cucumber or a spread of raw vegetables for dipping, and it's just as at home on a mezze platter as it is alongside grilled proteins or stuffed into a wrap.
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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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