Paleo Coconut Yogurt Cucumber Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

4.7

(10)

Classic tzatziki relies on dairy yogurt, which puts it off the table for anyone eating ancestrally — but swapping in a thick, unsweetened coconut yogurt changes everything. The key is choosing one with no gums or additives, so the base stays clean and the tangy flavor really comes through. Salting and squeezing the grated cucumber until it's nearly dry is the move that keeps this dip thick and scoopable rather than watery, and it's worth taking the full 20–30 minutes to let that process work. Fresh dill, a whisper of garlic, apple cider vinegar, and good olive oil round out the flavor in a way that tastes bright and herbaceous without any shortcuts. Optional fresh mint adds a cooling lift that makes the whole bowl feel almost restaurant-worthy. Serve it with sliced cucumber or a spread of raw vegetables and it doubles as a snack, a side, or a sauce for just about anything coming off the grill.

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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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