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Coconut Cream Pie Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 90 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert Dip
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Coconut Cream Pie Dip is a luscious, creamy dessert dip that perfectly captures the tropical flavors of a classic coconut cream pie in an easy-to-make, no-cook format. Combining smooth cream cheese, sweet shredded coconut, and whipped topping, this dip is light, fluffy, and incredibly delicious. Perfect for parties or a sweet snack served with graham crackers, fruit, or cookies.

Ingredients

Scale

Base 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 Serving

  • Toasted coconut for garnish (optional)
  • Graham crackers, fruit, or cookies for dipping

Instructions

  1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture becomes smooth and creamy, ensuring no lumps remain.
  2. Mix in Coconut and Liquids: Add the sweetened shredded coconut, coconut milk (or regular milk), and vanilla extract to the cream cheese mixture. Stir well until all ingredients are evenly combined.
  3. Fold in Whipped Topping: Gently fold the whipped topping into the mixture. Be careful to fold rather than stir vigorously to maintain a light and fluffy texture.
  4. Chill the Dip: Refrigerate the dip for at least 1 hour. This allows the flavors to meld together and the dip to firm up slightly for easier dipping.
  5. Garnish and Serve: Just before serving, sprinkle toasted coconut on top for added flavor and texture, if desired. Serve alongside graham crackers, fresh fruit, or cookies for dipping.

Notes

  • Softening the cream cheese beforehand ensures a smoother dip without lumps.
  • Use sweetened shredded coconut to keep the dip adequately sweet and flavorful.
  • To toast coconut, spread shredded coconut on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally until golden.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • This dip can also be used as a spread for desserts or breakfast items like toast or bagels.

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Find it online: https://quickmealideasnow.com/coconut-cream-pie-dip-recipe/