I used to make raita a lot before I eliminated dairy. Recently I tried making it with my coconut milk yogurt and it came out great. It's a good thing to make with yogurt that's not too thick.

In case you've never heard of it, Raita is an Indian yogurt "salad." It's a great topping or dip for all kinds of Indian foods (such as Tandoori Chicken), and you can eat it by itself too.

As usual, I'm guessing at the quantities - I didn't measure.

1 cup Coconut Milk Yogurt (or regular yogurt, for regular raita)
1/4 carrot, grated
1/4 cucumber, peeled and grated
1/2 tsp whole cumin seeds
1/2 tsp coriander seeds or ground coriander
Tiny pinch of cayenne powder
Ground black pepper

Heat up a heavy skillet. Add the whole spices and roast them briefly. Grind them (I have no good way to grind spices, so my attempt was very halfhearted. It came out fine anyway.)

Put the yogurt in a bowl. Add all the ingredients and stir.

Leave at room temperature for a couple hours for flavors to blend. Chill.

Great idea to try it with the coconut milk yoghurt....only ever tried it with regular kind. I've made the normal sort with daikon radish to instead of the carrot before and its also quite nice.