Mustard 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 thick, unsweetened coconut yogurt delivers that same luscious, tangy base without any animal products — and without the mustard-based condiments or dressings that can sneak into store-bought versions. The real secret to getting the texture right is taking the time to salt and thoroughly squeeze the grated cucumber, which keeps the dip thick and scoopable rather than watery. Fresh dill, a touch of mint, grated garlic, and a splash of apple cider vinegar bring all the brightness you'd expect, while a finishing drizzle of good olive oil makes it look as beautiful as it tastes. It's endlessly versatile — serve it alongside raw vegetables, pile it onto a grain bowl, or use it as a spread whenever you need something cool and herby. Best of all, every ingredient is clean and straightforward, so there's no label-reading anxiety involved.
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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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