Creamy, herby, and refreshingly cool, this tzatziki delivers everything you want from the classic Greek dip without a drop of dairy. The base is thick, plain coconut yogurt — no gums, no additives — which gives it that rich, tangy body that makes tzatziki so satisfying. The real trick is in the cucumber prep: salting and then squeezing it nearly dry keeps the dip thick and scoopable rather than watery, so it clings beautifully to whatever you dip into it. Fresh dill, grated garlic, a splash of apple cider vinegar, and good olive oil round everything out into something that tastes bright and complex with very little effort. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking in. It's the kind of recipe that works as a party dip, a sandwich spread, or just something to drag a handful of raw vegetables through while you're standing at the counter.
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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 20–30 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 — the cucumber should feel almost dry to the touch.
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