This Friday, I’m releasing a recipe that calls for Paleo Tzatziki sauce. Traditionally, tzatziki sauce is made with Greek yogurt, cucumber, and dill. If you read our recipe for Allergy Friendly Chicken Tikka Masala, better yet, even tried it, you probably noticed that we omitted yogurt (dairy) from that with delicious results. That means that it is entirely possible to whip up dairy-free tzatziki!
Aside from replacing the yogurt with coconut, I do something a little different with mine. I like to add a little finely diced scallions or onions. Red, sweet, white, yellow, it doesn’t matter save for which one you like the taste of the best. What’s awesome about replacing the yogurt with the coconut, however, is that you get all the nutritional benefits of coconut in a sauce. Healthy fats, anti-bacterial properties, anti-fungal properties, fiber, something sweet to eat without raising the glycemic index, etc.
It’s best to chill this tzatziki sauce for a day after making it, but if you’re in a hurry like I was when I took this picture, freezing it for an hour or two does help it set. It also stores very nicely in the freezer for later use. Freezing it seems to allow the flavors to merge all the more.
- 1/2 Cup Full Fat Canned Coconut
- 1 Cup Cucumber (or Zucchini) seeded and shredded with a grater or food processor
- 2-3 Garlic Cloves, Minced (Or 1 tsp Garlic Powder)
- 2 TBSP Lemon Juice
- 1 TBSP Fresh Dill, chopped (or 1 tsp dried)
- 1 TBSP finely diced Sweet Onion
- 1/8 tsp salt
- 1/8 tsp pepper
- Put your can of coconut milk in the fridge one day before making this sauce. This process allows the "cream" of the coconut to separate from the coconut water.
- Open the can of coconut milk and scoop out the 1/2 cup of Coconut Cream that is on the top
- In a medium bowl, combine the cucumber (or zucchini), coconut cream, minced garlic cloves, lemon juice, dill, onion, salt and pepper. Stir thoroughly to combine. (If sauce is too thick, add a tsp at a time of coconut water from the can until it is the right consistency).
- Chill in the refrigerator at least 2 hours before serving. Personally, I like a thicker sauce, so I tend to store mine in the freezer if I need it immediately.
© Julie Marie Pierpont and Death Defying Diet 2013-Present