Hazelnut Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this coconut yogurt tzatziki is the kind of dip that disappears fast at any table. The base swaps traditional dairy yogurt for a thick, unsweetened coconut yogurt, which gives you that signature tang and richness without any tree nut concerns ā a detail that matters when so many store-bought dips and sauces can carry hidden cross-contact risks. The real technique here is in the cucumber prep: salting and thoroughly squeezing out the moisture means your tzatziki stays thick and scoopable rather than watery and thin. Fresh dill, grated garlic, and a splash of apple cider vinegar do the heavy lifting on flavor, and an optional handful of mint adds a bright, cooling lift that makes the whole bowl feel restaurant-worthy. A finishing drizzle of good olive oil and a few dill sprigs turn it into something you'd genuinely want to photograph before diving in. Serve it with raw vegetables, pile it onto a grain bowl, or use it as a sauce ā it holds up beautifully in the fridge for a couple of days, so making a batch ahead is absolutely worth it.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!