Description
This Coconut Cream Pie Dip is a luscious and creamy dessert dip inspired by the classic coconut cream pie. Made with smooth cream cheese, sweet shredded coconut, coconut milk, and fluffy whipped topping, this dip offers a delightful tropical flavor perfect for parties and gatherings. Serve chilled with graham crackers, fruit, or cookies for a simple yet indulgent treat.
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 Serving & Garnish
- 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 until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Coconut and Flavorings: Mix in the shredded coconut, coconut milk, and vanilla extract until all ingredients are well combined, creating a thick and flavorful base.
- Fold in Whipped Topping: Gently fold the whipped topping into the mixture until it becomes light, fluffy, and evenly incorporated.
- Chill the Dip: Refrigerate the dip for at least 1 hour to allow the flavors to meld and for the dip to firm up slightly, improving its texture for dipping.
- Serve with Garnish: Before serving, sprinkle toasted coconut on top for added flavor and texture, if desired. Serve chilled with graham crackers, fruit, or cookies for dipping.
Notes
- For best results, use softened cream cheese to ensure a smooth dip.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden.
- Adjust sweetness by varying powdered sugar to taste.
- Use coconut milk for a more pronounced coconut flavor, or regular milk for a milder taste.
- Keep the dip refrigerated until serving to maintain consistency and freshness.
