Skim coconut cream from top of can, making sure not to get any of the oil or liquid coconut milk at the bottom of the can. Scoop cream into a large mixing bowl and mash with a fork until it’s malleable enough to stir in additional ingredients.

Next, add in cucumbers and dill weed. Then add the lemon juice, pressed garlic cloves, and sea salt. If the flavor tastes too rich, then add a dash of garlic salt. Garnish with fresh dill sprigs and coarse black pepper, if desired.

Store covered in refrigerator for about 2-3 days.