Description
This Coconut Cream Pie Dip is a luscious and creamy dessert dip that’s perfect for parties or casual get-togethers. Combining smooth cream cheese, sweet powdered sugar, and rich instant coconut cream pudding folded together with fluffy Cool Whip, this dip delivers all the classic coconut cream pie flavors in a fun, dippable form. Toasted shredded coconut adds a delightful texture and nutty aroma, while serving with graham crackers, vanilla wafers, or fresh fruit offers a variety of tasty dipping options. Ready in just 15 minutes, this no-bake dip is deliciously satisfying and easy to prepare.
Ingredients
Scale
Dip Base
- 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
Topping
- 1 cup sweetened shredded coconut, toasted
For Serving
- Graham crackers, vanilla wafers, or fruit for dipping
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, making sure there are no lumps.
- Mix the Pudding: In a separate bowl, whisk the instant coconut cream pudding mix with milk until the mixture thickens, forming a creamy pudding.
- Combine Ingredients: Gently fold the thickened pudding into the cream cheese mixture until they are well combined. Then add the vanilla extract and carefully fold in the thawed Cool Whip until the entire mixture is smooth and fluffy without deflating the whipped topping.
- Toast the Coconut: Heat a skillet over medium heat and add the shredded coconut. Stir frequently and toast the coconut until it turns golden brown and fragrant. Remove from heat and allow it to cool completely.
- Assemble the Dip: Spread the combined dip mixture evenly into a serving bowl. Sprinkle the toasted coconut uniformly over the top to add texture and flavor.
- Serve: Offer the dip alongside graham crackers, vanilla wafers, or fresh fruit for dipping. Enjoy this creamy and tropical flavored dip with your favorite dippers.
Notes
- Use room temperature cream cheese for easier mixing and a smoother texture.
- To toast coconut evenly, stir constantly to prevent burning.
- This dip can be made ahead and refrigerated for up to 24 hours; just cover tightly with plastic wrap.
- For a lighter version, use fat-free Cool Whip and reduced-fat cream cheese.
- Variations include adding chopped pineapple or chopped nuts for extra flavor and crunch.
