Rice Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki hits every note you want from the classic Greek dip — without a drop of dairy in sight. Coconut yogurt stands in beautifully here, especially when you choose a thick, unsweetened variety free of gums or additives, which gives the dip that rich, spoonable body traditional versions are known for. The real secret is taking the time to salt and thoroughly squeeze the grated cucumber, a step that prevents any watery pooling and keeps the texture luxuriously thick from the first scoop to the last. Fresh dill, grated garlic, a splash of apple cider vinegar, and good olive oil round everything out into something that tastes bright and complex despite coming together in under an hour. It's the kind of sauce that makes a platter of raw vegetables genuinely exciting, and it works just as well spooned over grilled proteins or tucked into a wrap. Keep a bowl in the fridge and you'll find yourself reaching for it all week long.
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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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