Coconut Cream Pie Dip
This no-bake dip tastes exactly like the filling of a classic coconut cream pie! It’s creamy, sweet, and packed with coconut flavor—perfect for dipping with fruit, cookies, or simply eating by the spoonful.
Ingredients
For the Dip:
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8 oz (226g) full-fat cream cheese, softened
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1 cup (240ml) canned coconut cream or full-fat coconut milk (chilled overnight, use only the thick cream part)
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1 cup (120g) powdered sugar
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1 teaspoon pure vanilla extract
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1 cup (85g) sweetened shredded coconut, toasted
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¼ cup (30g) toasted coconut flakes, for garnish
For Serving:
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Graham crackers
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Vanilla wafers or shortbread cookies
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Sliced fresh fruit (strawberries, pineapple, banana)
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Pretzels or animal crackers (for sweet-salty contrast)
Instructions
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Toast the Coconut:
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Preheat oven to 325°F (165°C). Spread shredded coconut on a baking sheet.
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Toast for 5–8 minutes, stirring once, until golden. Watch carefully to avoid burning. Let cool completely.
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Make the Dip:
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In a large bowl, beat softened cream cheese until smooth.
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Add the thick coconut cream, powdered sugar, and vanilla extract. Beat until light and fluffy.
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Fold in ¾ cup of the toasted shredded coconut (reserve the rest for garnish).
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Chill:
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Transfer to a serving bowl, cover, and refrigerate for at least 1 hour (or up to overnight) to let flavors meld and firm up.
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Serve:
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Garnish with the remaining toasted coconut and coconut flakes.
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Serve chilled with your choice of dippers.
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Tips & Variations
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For Stronger Coconut Flavor: Add ¼ teaspoon coconut extract along with the vanilla.
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Lighter Version: Use light cream cheese and swap the coconut cream for coconut-flavored Greek yogurt.
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Make It a Dessert Parfait: Layer dip with crushed graham crackers and fresh pineapple in small cups.
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Prep Ahead: The dip can be made up to 2 days ahead. Store covered in the fridge; garnish just before serving.
This creamy, tropical dip is guaranteed to be a hit at parties, potlucks, or as a simple indulgent treat. Enjoy