Creamy coconut yoghurt makes a cool, dairy-free base for crisp fermented radishes, fresh herbs, and olive oil. Bright, tangy, and easy to share, this flatbread dip turns a simple ferment into a colourful plate for snacking, mezze, or light lunches.
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Coconut yoghurt flatbread dip with fermented radishes
Creamy coconut milk yoghurt pairs beautifully with sharp fermented radishes in this simple sharing plate. The yoghurt softens the acidity, while herbs and olive oil turn it into a bright dip for flatbread, crackers, or roasted vegetables.
Brine and Bloom
Writing about fermentation for healthier living
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Coconut yoghurt dip with fermented radishes
- Prep. Time: 15 mins
Ingredients:
- 250g coconut milk yoghurt
- 80g fermented radishes, drained and sliced
- 20g spring onion, finely sliced
- 10g dill or mint, chopped
- 10g olive oil
- 5g lemon juice
- 1g salt, or to taste
- Black pepper, to taste
- Warm flatbread, to serve
Directions:
- Spread the coconut yoghurt onto a shallow plate. Top with fermented radishes, spring onion, herbs, olive oil, lemon juice, and black pepper.
- Serve with warm flatbread or crisp crackers.
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