Honey 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. Traditional tzatziki relies on dairy, but swapping in a thick, unsweetened coconut yogurt keeps the texture lush and tangy without any animal products ā and without any sweeteners sneaking in. The key technique here is thoroughly salting and squeezing the grated cucumber before it ever hits the bowl, which prevents a watery dip and gives you that dense, scoopable consistency you're after. Freshly grated garlic, chopped dill, a splash of apple cider vinegar, and good olive oil do all the heavy lifting on flavor, so every ingredient earns its place. It comes together with minimal effort and no cooking required, making it an easy win for a snack spread, mezze plate, or a simple veggie dip situation. Leftovers keep well in the fridge for a couple of days, though it rarely lasts that long.
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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.
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