Description
This Coconut Cream Pie Dip is a luscious, creamy dessert dip bursting with the tropical flavor of coconut. Made with smooth cream cheese, sweet shredded coconut, and fluffy whipped topping, it’s perfect for serving chilled with graham crackers, fresh fruit, or cookies. Easy to prepare and sure to be a crowd-pleaser, this dip offers a delightful twist on the classic coconut cream pie in a convenient dipping form.
Ingredients
Scale
Main Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup sweetened shredded coconut
- 1 cup whipped topping (such as Cool Whip)
- 1/2 cup coconut milk or regular milk
- 1 teaspoon vanilla extract
For Garnish and Serving
- Toasted coconut for garnish (optional)
- Graham crackers, fruit, or cookies for dipping
Instructions
- Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add coconut and liquids: Stir in the shredded sweetened coconut, coconut milk (or regular milk), and vanilla extract until all ingredients are well combined.
- Fold in whipped topping: Gently fold the whipped topping into the mixture until the dip becomes light and fluffy, taking care not to deflate the whipped topping.
- Chill the dip: Cover the bowl and refrigerate the dip for at least 1 hour to let the flavors meld and the dip firm up slightly.
- Garnish and serve: Before serving, sprinkle toasted coconut on top if desired for extra texture and flavor. Serve with graham crackers, fresh fruit, or cookies for dipping.
Notes
- Use softened cream cheese for easier mixing and a smoother texture.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- Dip can be prepared a day ahead and refrigerated, covered tightly.
- For a lighter version, use light cream cheese and reduced-fat whipped topping.
- Try different dippers like pretzels or waffle cookies for variety.
