Coconut Cream Pie Dip (Print Version)
Smooth coconut pudding, fluffy cream cheese, and whipped topping finished with toasted coconut.
# Ingredients:
→ Main Components
01 -
1 box (3 ounces) instant coconut cream pudding mix
02 -
2 cups whole milk
03 -
8 ounces cream cheese, softened
04 -
1 cup powdered sugar
05 -
8 ounces frozen whipped topping, thawed
06 -
1 cup sweetened coconut flakes
→ Topping and Dippers
07 -
Toasted coconut flakes, for garnish
08 -
Graham crackers, for serving
09 -
Vanilla wafer cookies, for serving
10 -
Sliced banana, for serving
# Steps:
01 -
In a large bowl, combine instant coconut cream pudding mix with whole milk. Whisk vigorously for 2 minutes until the mixture becomes very thick. Set aside to thicken.
02 -
In a separate large mixing bowl, use an electric mixer to blend softened cream cheese and powdered sugar together until the mixture is light and fluffy.
03 -
Add thawed whipped topping to the cream cheese mixture and mix until thoroughly combined. Gently fold in sweetened coconut flakes.
04 -
Fold the prepared pudding base into the cream cheese and coconut mixture until smooth. Refrigerate for 1 to 2 hours to allow the dip to set completely.
05 -
Before serving, sprinkle the surface with toasted coconut flakes. Present with graham crackers, vanilla wafer cookies, or sliced banana for dipping.
# Notes:
01 -
For enhanced flavor and texture, garnish with freshly toasted coconut flakes just before serving.