Gut Friendly Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki hits every note you want from the classic Greek dip — without any of the dairy that can leave sensitive stomachs feeling off. The base is a thick, unsweetened coconut yogurt with no gums or additives, which keeps the ingredient list clean and the texture genuinely satisfying. A key step here is salting and thoroughly squeezing the grated cucumber before it goes in, which pulls out excess moisture and ensures the dip stays thick and scoopable rather than watery. Fresh dill, a whisper of garlic, apple cider vinegar, and good olive oil round everything out into something that tastes bright and balanced. It comes together with minimal effort and keeps in the fridge for a couple of days, making it an easy make-ahead option for snacking or entertaining. Pile it next to raw vegetables or sliced cucumber and it disappears fast — no one will miss the original.
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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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