Firstly, peeling the cucumbers.

Then, slice the cucumbers in half lengthwise.

Next, use a spoon to scoop out the seeds.

Then, cut the cucumber in half lengthwise again and slice the quarters into small 1/4 inch bits. You can also grate the cucumber.

Add the cucumbers to a strainer and salt them so that the water drips into a plate or into the sink. This will help remove excess water for the cucumbers.

In a large bowl, pour the full-fat canned coconut milk and mix until the hard part of the coconut milk is combined with the watery part.

Juice a full lemon into the bowl. Make sure to use a juicer that keeps the seed from dropping into the sauce. I like this lemon-lime juicer.

Add the diced cucumbers into the mixture.

Grate the garlic cloves using a microplane. Then, mix it into the sauce.

Using kitchen shears to cut the fresh dill and add into the sauce.

Add the one teaspoon of salt and mix together.

Refrigerate covered for 30 minutes before serving.