Shellfish 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. The base is thick, unsweetened coconut yogurt, which gives you that signature tangy richness without any dairy — making it a smart swap that genuinely holds its own against the classic. The real trick here is taking the time to salt and thoroughly squeeze the grated cucumber, which keeps the dip from turning watery and ensures every bite is luscious and concentrated. Fresh dill, a hint of raw garlic, and a splash of apple cider vinegar round out the flavor in a way that feels bright and balanced rather than flat. A finishing drizzle of good olive oil pulls everything together beautifully. Serve it alongside raw vegetables or pile it onto a plate as a sauce — either way, it's the kind of recipe you'll find yourself making on repeat all summer 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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