DRAIN: If your coconut yogurt is thin and / or homemade, line a fine sieve with a few layers of cheesecloth, place it over a bowl and let it drain of any excess liquid for an hour or so (or overnight) in the fridge. You’ll want to measure out the yogurt you need after it’s drained of any excess liquid, so add an extra 1/2 to 1 cup or so to make sure you will have enough yogurt in the end.
SQUEEZE: Wash the cucumber and discard the ends, but don’t peel it. Cut the cucumber in half lengthwise, then scoop out and discard the seeds. Use a box grater to coarsely grate the cucumber. Wrap the grated cucumber in a double layer of cheesecloth, forming a ball. Twist the ends of the cheesecloth to seal, then gently squeeze out the liquid from the cucumber over a bowl. Reserve the squeezed cucumber water for later.
COMBINE: In a bowl, stir together the yogurt, cucumber, lemon juice or vinegar, garlic, dill and sea salt until evenly combined. Taste and adjust the salt to your preference. If you would like a slightly thinner tzatziki, you can add a little of the reserved cucumber water and stir it through to thin. Add a spoon or so at a time — you won’t need all of the liquid!
CHILL: Cover and refrigerate for two hours or longer if you would like to serve the dip chilled. Stir through once more before serving, garnished with a drizzle of olive oil and extra chopped dill if you like.