Macadamia Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this coconut yogurt tzatziki delivers everything you love about the classic Greek dip without a drop of dairy. The base is thick, unsweetened coconut yogurt ā no gums or additives ā which gives it that lush, spoonable texture that makes tzatziki so satisfying. A little apple cider vinegar brightens the whole thing up, while fresh dill, grated garlic, and optional mint bring that signature garden-fresh flavor. The real trick here is squeezing the grated cucumber until it's nearly dry before folding it in, which keeps the dip thick and scoopable rather than watery. It comes together with nothing but whole, recognizable ingredients, so you never have to second-guess what's in it or worry about hidden nut-based additives sneaking in from a store-bought version. Pile it into a bowl, drizzle with good olive oil, and serve it alongside crisp vegetables ā it disappears fast.
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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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