• ½ large cucumber (unpeeled and finely grated)
  • 1 ½ cups coconut yogurt (see notes for store-bought recommendations)
  • 3 cloves garlic (minced)
  • ¼ cup fresh dill (finely chopped, or 2 Tbsp dried dill per 1/4 cup fresh)
  • 1 pinch each sea salt and black pepper (plus more to taste)
  • 1 ½ Tbsp lemon juice
  • 1-2 Tbsp extra virgin olive oil (optional // for flavor and richness)


  1. Finely grate cucumber with the skin on – should yield about 1 cup. Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup.

  2. Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.

  3. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.

  4. Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days.