Ingredients
Base Ingredients
- 1/3 cup full-fat canned coconut milk
- 1/3 cup mayo (we recommend Primal Kitchen Mayo)
Fresh Ingredients
- 1/2 medium cucumber, peeled and finely diced
- 1 Tbsp. lemon juice
- 1 tsp. minced garlic
- 2 tsp. fresh dill
Seasoning
- Dash of sea salt
- Dash of black pepper
Instructions
- Blend coconut milk: Pour the entire contents of the canned coconut milk into a blender and blend to combine the fat and liquid, creating a smooth texture. Measure out 1/3 cup from the blended milk and reserve the remaining milk for another use.
- Combine ingredients: In a medium-sized bowl, mix the measured 1/3 cup of coconut milk with the mayo, finely diced cucumber, lemon juice, minced garlic, and fresh dill until fully incorporated.
- Season and chill: Add a dash of sea salt and black pepper to taste, then refrigerate the tzatziki sauce until ready to serve, allowing flavors to meld and the sauce to chill.
Notes
- For best flavor, use full-fat canned coconut milk to achieve the creamy consistency.
- If you prefer a thinner sauce, add a little more coconut milk gradually until desired consistency is reached.
- This sauce keeps well refrigerated for up to 3 days.
- Perfect as a dip for veggies, a sauce for grilled meats, or a spread on Paleo-friendly wraps.
- You can substitute fresh dill with dried dill if fresh is unavailable, using about 1 teaspoon dried dill.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
- Diet: Whole30
