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Coconut Cream Pie Dip

A light and creamy dip that captures the nostalgic flavors of coconut cream pie without the fuss of a crust, perfect for gatherings.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dip
  • 3 ounces instant coconut cream Jell-O pudding
  • 2 cups whole milk
  • 8 ounces cream cheese (softened) Soften at room temperature for 30–60 minutes.
  • 1 cup powdered sugar
  • 8 ounces Cool Whip topping (thawed)
  • 1 cup sweetened coconut flakes
For Serving
  • toasted coconut flakes For garnish.
  • graham crackers, Nilla Wafers, or banana For diping.

Method
 

Preparation
  1. In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until very thick. Set aside.
  2. In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until fluffy; add in the Cool Whip and continue mixing until combined.
  3. Fold in the sweetened coconut flakes.
  4. Combine the pudding mixture with the Cool Whip mixture.
  5. Chill in the refrigerator for 1-2 hours to thicken and set completely.
  6. Sprinkle some toasted coconut flakes over the top before serving.

Notes

Keep leftovers tightly covered in an airtight container in the refrigerator for up to 3 days. To maintain texture, refresh the top with more toasted flakes before serving.