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Coconut Cream Pie Dip Recipe

Coconut Cream Pie Dip Recipe
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★★★★★

5.2 from 11 reviews

This Coconut Cream Pie Dip is a luscious, creamy dessert dip inspired by the classic coconut cream pie. Made with instant coconut pudding, cream cheese, Cool Whip, and plenty of coconut flakes, it’s a quick and easy treat perfect for parties or casual snacking. Serve chilled with graham crackers, Nilla Wafers, or sliced bananas for a delicious and indulgent dip everyone will love.

Ingredients

Scale

For the Dip

  • 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 the pudding: In a large bowl, combine the instant coconut cream pudding powder and the whole milk. Whisk vigorously for 2 minutes until the mixture thickens and becomes very smooth. Set aside to let it continue to thicken.
  2. Mix cream cheese and sugar: In another large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until the mixture is smooth and fluffy, about 2-3 minutes.
  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 to distribute them evenly without deflating the mixture.
  4. Combine pudding with cream cheese mixture: Fold the thickened pudding mixture into the cream cheese mixture, mixing gently until well combined and smooth.
  5. Chill and set: Cover the dip and refrigerate it for 1 to 2 hours to allow the flavors to meld and for the dip to thicken and set completely.
  6. Serve: Before serving, sprinkle toasted coconut flakes over the top for added texture and flavor. Serve the dip chilled with graham crackers, Nilla Wafers, or fresh banana slices for dipping.

Notes

  • For best results, use full-fat whole milk and softened cream cheese to achieve a creamy texture.
  • To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • This dip can be made a day ahead and stored covered in the refrigerator.
  • If you prefer a lighter version, use reduced-fat cream cheese and milk, but the texture may be less rich.
  • Variations: Add a splash of vanilla extract or a pinch of salt to enhance the flavor.

Nutrition

Keywords: coconut cream pie dip, dessert dip, coconut pudding dip, party dip, no bake dessert, easy dessert

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