Wheat Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki delivers everything you love about the classic Greek dip without a single grain of wheat in sight. The base is thick plain coconut yogurt, which brings that signature tang and body while keeping the whole recipe completely grain-free ā no swaps or workarounds needed. The real secret to getting the texture right is taking the time to salt and thoroughly squeeze the grated cucumber, so the dip stays thick and scoopable rather than watery. Fresh dill, a hint of garlic, a splash of apple cider vinegar, and a drizzle of good olive oil round everything out into something that tastes genuinely bright and balanced. It's the kind of dip that disappears fast at a table ā serve it with sliced cucumber or a spread of raw vegetables and watch it go. Make it ahead and refrigerate for up to two days, because the flavors only get better as they meld together.
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Learn more āIngredients
4 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ 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 20ā30 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 ā the cucumber should feel almost dry to the touch.
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