
Cool, creamy, and packed with fresh herbs, this tzatziki is the kind of dip that disappears fast โ whether you're scooping it up with raw vegetables or spreading it over everything in sight. It's built on plain coconut yogurt instead of the traditional dairy base, making it a smart choice when you're being thoughtful about what goes into your body during pregnancy. The recipe calls for a clean, unsweetened coconut yogurt with no gums or additives, so you know exactly what you're eating without having to decode a long ingredient label. Grating and salting the cucumber before squeezing out the excess liquid is the key step here โ it keeps the dip thick and luscious rather than watery, which means every bite is properly satisfying. Fresh dill, a whisper of garlic, and a drizzle of good olive oil bring that classic Mediterranean flavor without anything processed or questionable. It comes together with minimal effort and keeps in the fridge for a couple of days, making it an easy, nourishing snack to have on hand whenever a craving hits.
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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 20โ30 minutes, until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains โ the cucumber should feel almost dry to the touch.
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