Trim the end of the cucumber, peel them, and seed the center before grating them using the thicker grating attachment tool of your hand grater. Place the shredded cucumber in a kitchen towel, squeeze and release the excess water from the cucumbers. Discard the juice. Set aside the shredded, drained cucumber in a bowl.
Stir in Greek Coconut yogurt (or your choice of yogurt), fresh chopped mint, crushed garlic, salt, paprika, lemon juice, and olive oil.
Serve immediately or chill for 1 hour before serving.
Store in an airtight box in the fridge for up to 4 days.