Paleo Cucumber Mint Raita is a dairy-free version of this famous dipping sauce.
Dipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita.
What is Raita?
Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.
How to Make Dairy-Free Raita
I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.
Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!
Paleo Cucumber Mint Raita
Paleo Cucumber Mint Raita is a dairy-free version of this famous dipping sauce. Swap the yogurt out for coconut cream and you're in business!
- 14 oz coconut milk full fat
- 1/2 large English cucumber finely chopped (about 1.5 cups)
- 3 tbsp fresh mint leaves chopped
- 1 lime juice
- 3/4 tsp ground cumin
- 1/4 tsp paprika
- 1/8 tsp salt
- pinch cayenne pepper
- Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
- Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
- Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
- Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
- Place in the refrigerator for 1 hour to chill and then serve.