Description

This Coconut Cream Pie Dip is a luscious and fluffy dessert dip inspired by the classic coconut cream pie. Made with cream cheese, instant coconut pudding, and Cool Whip, it offers a smooth, creamy texture with a sweet coconut flavor. Toasted shredded coconut on top adds a delightful crunch and enhances the coconut essence. Perfect for parties or casual gatherings, serve with graham crackers, vanilla wafers, or fresh fruit for dipping.

Ingredients

Main Ingredients

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (8 oz) container Cool Whip, thawed
1 (3.4 oz) package instant coconut cream pudding mix
1 cup milk
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

For Serving

Graham crackers, vanilla wafers, or fruit for dipping

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Instructions

Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
Prepare Pudding Mixture: In a separate bowl, whisk the instant coconut cream pudding mix with milk until it thickens, forming a smooth pudding base.
Combine Mixtures: Gently fold the pudding mixture into the cream cheese mixture until well blended. Add the vanilla extract and then fold in the thawed Cool Whip, mixing until the dip is smooth and fluffy.
Toast Coconut: Heat a skillet over medium heat and add the shredded coconut. Stir frequently until the coconut turns golden brown and fragrant. Remove from heat and allow it to cool.
Assemble Dip: Spread the prepared dip evenly into a serving bowl. Sprinkle the toasted coconut generously over the top to add texture and flavor.
Serve: Present the dip with selections of graham crackers, vanilla wafers, or fresh fruit for dipping. Enjoy this creamy, coconut-flavored treat!

Notes

For best results, use softened cream cheese to avoid lumps.
Toast the coconut carefully as it can burn quickly; stir constantly.
Chill the dip before serving for a firmer texture and enhanced flavor.
Use fresh fruit like pineapple chunks or strawberries to complement the coconut flavor.
Store leftovers covered in the refrigerator for up to 3 days.