Coconut Cream Pie Dip Recipe
This Coconut Cream Pie Dip is a luscious, creamy dessert dip inspired by the classic pie. Made with instant coconut cream pudding, cream cheese, Cool Whip, and sweetened coconut flakes, it combines rich flavors and a smooth texture. Perfect for serving with graham crackers, Nilla Wafers, or fresh banana slices, this chilled dip is an easy-to-make crowd-pleaser that's delightful for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling time)
- Yield: About 12 servings
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
Ingredients
Main 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 garnish
- Graham crackers, Nilla Wafers, or banana, for serving
Instructions
- Make the pudding base: 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 is very thick. Set aside to allow it to thicken further.
- Prepare the creamy mixture: In a separate large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth and fluffy. Add the thawed Cool Whip topping and continue mixing until fully combined. Gently fold in the sweetened coconut flakes to distribute evenly.
- Combine mixtures: Carefully combine the thickened pudding mixture with the cream cheese and Cool Whip mixture, folding them together until smooth and uniform.
- Chill the dip: Cover and refrigerate the combined mixture for about 2 hours to allow it to thicken and set completely. For best flavor and texture, chilling overnight is recommended.
- Garnish and serve: Before serving, sprinkle toasted coconut flakes on top for added crunch and flavor. Serve the Coconut Cream Pie Dip with graham crackers, Nilla Wafers, or fresh banana slices for dipping.
Notes
- Use full-fat cream cheese and whole milk for the creamiest texture and richest flavor.
- Thaw Cool Whip completely before mixing to ensure smooth incorporation.
- To toast coconut flakes, spread evenly on a baking sheet and brown in a preheated 350°F (175°C) oven for 5–7 minutes, stirring once, until golden.
- Can be made a day ahead and refrigerated to enhance flavors.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a lighter version, substitute Cool Whip with whipped heavy cream or use a low-fat pudding mix, though texture may vary slightly.
Find it online: https://recipeplenty.com/coconut-cream-pie-dip-recipe/
