Artificial Food Coloring Free Lemon-Dill Cucumber Rounds

Total time25 min

Prep time15 min

Cook time0 min

Artificial Food Coloring Free Lemon-Dill Cucumber Rounds

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Ingredients

4 servings

2 large english cucumbers

For the spread

½ cup coconut cream (from the top of a chilled can)
Thai Kitchen Coconut Cream Unsweetened O Organics Coconut Cream - 13.5 FZ Grace Coconut Cream - 6 Oz Savoy Coconut Cream Kara UHT Coconut Cream
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1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, finely chopped
1 small clove garlic, finely grated
¼ tsp fine sea salt, plus more to taste
¼ tsp ground turmeric

For serving

small fresh dill sprigs, for garnish (optional)
lemon zest, for garnish (optional)

Instructions

1
Chill a can of full-fat coconut milk in the refrigerator for at least 10 minutes (or up to overnight) so the cream separates and firms at the top. Open the can and scoop the thick cream into a mixing bowl, leaving the watery liquid behind.
2
Add the lemon juice, lemon zest, chopped dill, grated garlic, salt, and turmeric to the coconut cream. Stir until smooth and evenly combined. Taste and adjust salt or lemon juice as needed.

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