Coconut Cream Pie Dip
A fluffy, no-bake tropical dessert featuring silky coconut pudding and toasted flakes.
Ingredients
- 1 box 3 ounces Instant Coconut Cream Pudding Mix
- 2 cups Whole Milk
- 8 ounces Cream Cheese softened
- 1 cup Powdered Sugar
- 8 ounces Whipped Topping thawed
- 1 cup Sweetened Coconut Flakes
- Toasted Coconut Flakes for garnish
Instructions
- Whisk the instant coconut cream pudding mix and cold whole milk together in a large bowl until the mixture thickens.
- In a separate bowl, beat the softened cream cheese and powdered sugar with an electric mixer until the consistency is light and fluffy.
- Gently blend the thawed whipped topping into the cream cheese mixture until fully combined.
- Fold the sweetened coconut flakes into the cream cheese and whipped topping blend.
- Incorporate the thickened pudding into the cream cheese mixture by gently folding with a spatula until the color is uniform.
- Transfer the dip to a serving bowl and refrigerate for at least one to two hours to allow it to set.
- Sprinkle the top with toasted coconut flakes just before serving.
Notes
• Ensure the cream cheese is at room temperature before mixing to prevent a lumpy texture.
• Wait to add the toasted coconut garnish until the moment of serving to maintain its crunch.
• Serve with graham crackers, vanilla wafers, or fresh fruit slices for the best experience.
• Wait to add the toasted coconut garnish until the moment of serving to maintain its crunch.
• Serve with graham crackers, vanilla wafers, or fresh fruit slices for the best experience.