Ingredients

  • 1 cup natural coconut yoghurt. Choose a full fat unflavored variety.
  • 1 Lebanese cucumber, grated and squeezed to remove excess liquid
  • 1 clove garlic, finely diced
  • Juice of half a lemon or lime
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Method

  1. In a bowl, mix the coconut yoghurt, garlic, lemon or lime juice and dill.
  2. Stir in the grated cucumber until well combined.
  3. Season with salt and pepper and transfer mixture to a serving bowl.
  4. Serve with vegetable sticks, crackers or use as a sauce on seafood.​​