Lactose Free Coconut Yogurt Cucumber Tzatziki
Tzatziki is one of those dips that makes everything at the table better ā cool, garlicky, herby, and endlessly scoopable ā but the classic version is built on dairy yogurt, which puts it off-limits for a lot of people. This version swaps in thick, plain coconut yogurt to get that same creamy, tangy base without any of the lactose concerns. The real secret to a tzatziki that doesn't turn watery is taking the time to salt and thoroughly squeeze the grated cucumber, and this recipe walks you through exactly that step so the final dip stays thick and luscious. Fresh dill and a grated garlic clove do the heavy lifting on flavor, with a splash of apple cider vinegar adding just the right brightness. A drizzle of good olive oil over the top before serving makes it look as good as it tastes. Pile it next to raw vegetables, slather it on a wrap, or just go straight in with a spoon ā no judgment here.
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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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