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Coconut Cream Pie Dip

Coconut Cream Pie Dip: Effortless Sweetness for Summer Fun

Coconut Cream Pie Dip is an easy no-bake dessert perfect for summer gatherings, made with just six ingredients.
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 180

Ingredients
  

For the Dip
  • 1 box Instant Coconut Cream Jell-O Pudding Can substitute with vanilla pudding.
  • 2 cups Whole Milk No substitutions recommended.
  • 8 oz Cream Cheese (softened) Ensure it is at room temperature.
  • 1 cup Powdered Sugar Can substitute with a sugar alternative.
  • 1 cup Cool Whip (thawed) Homemade whipped cream can be used.
  • 1 cup Sweetened Coconut Flakes Unsweetened is fine but add a touch of sugar.
For Serving
  • 0.5 cup Toasted Coconut Flakes For topping.
  • 1 pack Graham Crackers Excellent dippers.
  • 1 pack Nilla Wafers Excellent dippers.
  • 2 slices Banana Excellent dippers.

Equipment

  • mixing bowls
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the instant coconut cream pudding mix and whole milk for about 2 minutes until thickened.
  2. In another bowl, beat the softened cream cheese and powdered sugar together until fluffy, about 2-3 minutes.
  3. Gently fold in Cool Whip into the cream cheese mixture, then mix in the sweetened coconut flakes.
  4. Pour the thickened pudding mixture into the cream cheese mixture and stir until well blended.
  5. Cover and chill in the refrigerator for 1-2 hours.
  6. Before serving, sprinkle toasted coconut flakes on top and serve with dippers.

Nutrition

Serving: 0.5cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 70mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For best flavor, consume within the first few days.

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