- 1 can full-fat coconut milk, cream of
- 1 lemon, juice of
- 1 baby cucumber, finely diced
- 4 cloves garlic, minced
- 2 tbsp. fresh dill, chopped
- sea salt, to taste
- Scoop the cream from the top of the can of coconut milk into a medium bowl and give it a whisk to smooth any lumps out.
- Add the other ingredients, reserving a pinch of dill. Stir.
- Garnish with the remaining dill and serve.