Coconut Cream Pie Dip Recipe
Introduction
This Coconut Cream Pie Dip is a creamy, dreamy treat that’s perfect for parties or a sweet snack. It combines the rich flavors of coconut with a smooth, fluffy texture that everyone will love. Serve it with crackers or fruit for an easy and delicious dessert.
Ingredients
- 3 ounce box instant coconut cream Jell-O pudding
- 2 cups whole milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounce container Cool Whip topping, thawed
- 1 cup sweetened coconut flakes
- Toasted coconut flakes, for serving
- Graham crackers, Nilla Wafers, or banana, for serving
Instructions
- Step 1: In a large bowl, combine the instant coconut cream pudding powder and whole milk. Whisk vigorously for 2 minutes until the mixture becomes very thick. Set aside.
- Step 2: In another large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until combined and fluffy. Add the thawed Cool Whip and continue mixing until smooth.
- Step 3: Fold the sweetened coconut flakes into the cream cheese mixture gently.
- Step 4: Combine the thickened pudding mixture with the cream cheese and Cool Whip mixture, folding gently to combine.
- Step 5: Cover and chill the dip in the refrigerator for 1 to 2 hours to thicken and set completely.
- Step 6: Before serving, sprinkle toasted coconut flakes on top. Serve with graham crackers, Nilla Wafers, or banana slices for dipping.
Tips & Variations
- For extra coconut flavor, toast the coconut flakes yourself by lightly browning them in a dry skillet over medium heat.
- Try substituting the Cool Whip with homemade whipped cream for a fresher taste.
- Add a splash of rum extract for a more authentic coconut cream pie flavor.
- Use fresh pineapple chunks alongside the dip to add a tropical twist.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving if it separates slightly. This dip is best enjoyed chilled and should be kept cold to maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, the dip can be made up to a day in advance. Refrigerate it until ready to serve for the best texture and flavor.
What can I use if I don’t have instant coconut cream pudding?
If you don’t have instant coconut cream pudding, you can substitute with vanilla pudding and add a teaspoon of coconut extract to enhance the flavor.
PrintCoconut Cream Pie Dip Recipe
This Coconut Cream Pie Dip is a luscious and creamy dessert dip that captures the classic flavors of coconut cream pie in an easy-to-make treat. With a fluffy cream cheese and Cool Whip base, blended with instant coconut pudding and sweetened coconut flakes, it makes a perfect party dip or snack when served with crackers, wafers, or fresh banana slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Core Ingredients
- 3 ounce box instant coconut cream Jell-O pudding
- 2 cups whole milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounce container Cool Whip topping, thawed
- 1 cup sweetened coconut flakes
For Serving
- Toasted coconut flakes, for garnish
- Graham crackers, Nilla Wafers, or banana slices
Instructions
- Prepare Pudding Mixture: In a large bowl, combine the instant coconut cream pudding powder with 2 cups of whole milk. Whisk vigorously for 2 minutes until the mixture thickens significantly to a pudding-like consistency. Set aside.
- Beat Cream Cheese Mixture: In another large bowl, use an electric mixer to beat together the softened cream cheese and powdered sugar until the mixture is smooth and fluffy.
- Add Cool Whip and Coconut: Add the thawed Cool Whip topping to the cream cheese mixture and continue mixing until fully combined. Gently fold in the sweetened coconut flakes, ensuring even distribution.
- Combine Both Mixtures: Fold the prepared pudding mixture into the cream cheese and Cool Whip mixture, blending everything until smooth and homogenous.
- Chill: Transfer the dip to a serving bowl, cover, and refrigerate for 1-2 hours to allow it to thicken and set properly.
- Serve: Before serving, sprinkle toasted coconut flakes on top for extra flavor and texture. Serve with graham crackers, Nilla Wafers, or fresh banana slices for dipping.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the mixture.
- Ensure the Cool Whip is fully thawed to blend smoothly.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- This dip can be made a day ahead and kept refrigerated for up to 3 days.
- For a lighter version, substitute whole milk with 2% or almond milk, but note the flavor and texture will vary slightly.
Keywords: coconut cream pie dip, dessert dip, coconut dessert, party dip, cream cheese dip, no-bake dessert
