Ginger 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 and richness without any dairy — and without any ginger sneaking in through flavored or spiced yogurt blends, which can be a real concern with store-bought alternatives. The key move here is thoroughly squeezing the salted cucumber until it's nearly dry, which keeps the dip lush and scoopable rather than watery. Fresh dill and a whisper of garlic do all the heavy lifting on flavor, with optional mint adding a bright, cooling lift. A splash of apple cider vinegar and a drizzle of good olive oil round everything out into something that tastes far more complex than the ingredient list suggests. Serve it piled into a bowl with raw vegetables or sliced cucumber for dipping, and don't skip the extra drizzle of olive oil on top — it makes the whole thing look as good as it tastes.
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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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