Paleo Cucumber Mint Raita |

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!

Course Sauce
Cuisine Dairy-Free, Gluten-Free, Indian, Paleo
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 241 kcal


  • 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


  1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
  2. 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.
  3. 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.
  4. 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.
  5. Place in the refrigerator for 1 hour to chill and then serve.
Nutrition Facts
Paleo Cucumber Mint Raita
Amount Per Serving
Calories 241 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 21g105%
Sodium 89mg4%
Potassium 333mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 160IU3%
Vitamin C 9.1mg11%
Calcium 34mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.