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Coconut Cream Pie Dip Recipe

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★★★★★

4.8 from 143 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Both Mixtures: Fold the prepared pudding mixture into the cream cheese and Cool Whip mixture, blending everything until smooth and homogenous.
  5. Chill: Transfer the dip to a serving bowl, cover, and refrigerate for 1-2 hours to allow it to thicken and set properly.
  6. 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

Find it online: https://hannahdelgado.com/coconut-cream-pie-dip-recipe/