Go Back

Coconut Cream Pie Dip

A quick and creamy dessert dip that captures the delightful flavors of coconut cream pie without the need for baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dip base
  • 1 package 1 package (8 oz) cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup whipped topping (like Cool Whip)
  • 1 cup 1 cup shredded sweetened coconut
For topping
  • ½ cup ½ cup crushed graham crackers for topping

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy, making a perfect base for the dip.
  2. Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing until fully combined and fluffy.
  3. Gently fold in the whipped topping to the cream cheese mixture, being careful not to deflate the mixture.
  4. Add in the shredded coconut, folding until evenly distributed.
Serving
  1. Spoon the delicious dip into a serving bowl and sprinkle the crushed graham crackers on top for that classic pie crunch.
  2. For a cooler treat, let it chill in the refrigerator for about 30 minutes before serving.

Notes

For dairy-free options, use non-dairy cream cheese and coconut whipped topping. Add nuts or chocolate chips for extra flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.