Description
This Coconut Cream Pie Dip is a creamy, no-bake dessert dip that combines the tropical flavors of coconut with smooth cream cheese and fluffy whipped topping. Perfect for serving with graham crackers, vanilla wafers, or fresh fruit, this easy-to-make dip is ideal for parties, gatherings, or a sweet treat any time.
Ingredients
Scale
Dip Ingredients
- 1 (3.4 oz) box instant coconut cream pudding mix
- 1 cup cold milk
- 4 oz cream cheese, softened
- 1/2 cup sweetened shredded coconut (plus extra for topping)
- 1 cup whipped topping (like Cool Whip)
- 1/2 teaspoon vanilla extract
Serving Suggestions
- Graham crackers
- Vanilla wafers
- Fresh fruit for dipping
Instructions
- Prepare pudding: In a mixing bowl, whisk the coconut cream pudding mix with the cold milk until thickened, about 2 minutes.
- Beat cream cheese: In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Combine pudding and cream cheese: Add the prepared pudding into the cream cheese and beat until fully combined and creamy.
- Add flavor and texture: Stir in the vanilla extract and shredded coconut.
- Fold in whipped topping: Gently fold in the whipped topping until the mixture is light and fluffy.
- Chill and serve: Transfer the dip to a serving bowl and sprinkle with extra shredded coconut on top. Chill for at least 30 minutes before serving with graham crackers, vanilla wafers, or fresh fruit.
Notes
- For extra flavor and texture, toast the shredded coconut before using it as a topping.
- You can fold in crushed pineapple for a fruity twist.
- Use coconut whipped topping instead of dairy-based whipped topping for a dairy-free version.
