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Coconut Cream Pie Dip Recipe

Coconut Cream Pie Dip Recipe
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★★★★★

4.9 from 6 reviews

This Coconut Cream Pie Dip is a luscious, creamy dessert dip inspired by the classic coconut cream pie. It combines instant coconut pudding, cream cheese, and Cool Whip for a smooth, fluffy texture, enriched with sweetened coconut flakes. Perfect for serving as a fun party dip alongside graham crackers, Nilla Wafers, or fresh banana slices.

Ingredients

Scale

Dip Base

  • 3 ounce box instant coconut cream Jell-O pudding
  • 2 cups whole milk

Cream Mixture

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounce container Cool Whip topping, thawed
  • 1 cup sweetened coconut flakes

Toppings & Serving

  • Toasted coconut flakes, for serving
  • Graham crackers, Nilla Wafers, or banana slices, for serving

Instructions

  1. Prepare the pudding mixture: 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 to rest while preparing the cream mixture.
  2. Make the cream cheese mixture: In another large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until fluffy and fully combined. Add in the thawed Cool Whip topping and continue mixing until smooth. Gently fold in the sweetened coconut flakes to evenly distribute them throughout the mixture.
  3. Combine mixtures: Slowly fold the thickened pudding mixture into the cream cheese mixture until fully incorporated and smooth, creating a rich and creamy dip base.
  4. Chill to set: Transfer the dip to a serving bowl, then refrigerate for 1 to 2 hours to allow the dip to thicken and set completely, enhancing the flavors.
  5. Serve: Before serving, sprinkle toasted coconut flakes on top for added texture and flavor. Serve the dip chilled alongside graham crackers, Nilla Wafers, or banana slices for dipping.

Notes

  • For best results, use full-fat whole milk and cream cheese for a rich and creamy texture.
  • Make sure the Cool Whip is fully thawed before mixing to ensure smooth blending.
  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden brown.
  • This dip can be prepared a day ahead and refrigerated to allow flavors to meld.
  • Substitute banana slices with other fresh fruits like strawberries or apple slices for variety.
  • Keep the dip refrigerated and consume within 3 days for freshness.

Nutrition

Keywords: Coconut Cream Pie Dip, coconut pudding dip, dessert dip, party dip, coconut dip, easy dessert

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