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Coconut yoghut tzatziki with Radish, Dill and Mint

Paleo Crust, Keto recipes, Paleo recipes, food photography, dairy free, tzatziki, food styling, tzatziki recipe, coconut yoghurt tzatziki, coconut yoghurt tzatziki recipe, dairy free tzatziki, healthy dip recipes, Modern Food Stories, food photography, London food photographer, food styling

Hey guys, something special for you today! Coconut yoghurt tzatziki with radish, dill and mint using my favourite Coyo coconut yoghurt. This is so awesome I can’t stop eating it.

I’ve kind of been on a dip creating roll this week, what with my Roasted Red Pepper Avocado Dip and now a little Greek number. I’ve also got my legume free Roasted Courgette Hummus with Parsley Oil coming to the blog later this month. Convenience dips by en large contain some kind of additive to prolong their shelf life, but homemade dips are so easy to make, why not have a go at this coconut yoghurt tzatziki? It’s refreshing and light for summer and pairs really well with roasted salmon or koftas.

All my dips are healthy, free from the top 14 allergens, AIP, Keto, Whole30, I Quit Sugar and Paleo friendly so if you love tzatziki this is my dairy free refreshing new take on it. I hope you enjoy, let me know what you think in the comments below. Jo x

Serves 2 – 3 

Ingredients

  • 250g of coconut yoghurt
  • 1/2 a cucumber
  • Hand full of fresh radish (100g)
  • 5g of fresh dill
  • 5g of fresh mint
  • 1 clove of garlic
  • Juice of 1/2 a lemon
  • 1 tablespoon of extra virgin olive oil
  • Pinch of sea of Pink Himalayan salt
  • 30g of coconut chips

Method

Preheat the oven to 190C (fan assisted.)

Slice the cucumber in half and spoon out the seeds from the middle. Discard the seeds. Grate the cucumber using a fine grater. Place into a muslin cloth and squeeze out the excess water.

Peel and grate the garlic. Combine with the oil.

Finely dice the mint and dill. Chop the radish into thin matchsticks.

Stir the cucumber, radish, herbs, garlic oil, lemon juice through the coconut yoghurt. Season with a pinch of salt to taste.

How to toast coconut chips

Place the coconut chips on a baking tray. Roast in the oven for 3 – 5 minutes until golden. Check them regularly to make sure they don’t burn. Remove from the oven and allow to cool

To serve

Top the coconut yoghurt tzatziki with a sprinkling of extra dill/ mint, coconut chips and cracked black pepper. Option to add another drizzle of extra virgin olive oil if you like.

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