Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together the instant coconut cream pudding mix and whole milk for about 2 minutes until thickened.
- In another bowl, beat the softened cream cheese and powdered sugar together until fluffy, about 2-3 minutes.
- Gently fold in Cool Whip into the cream cheese mixture, then mix in the sweetened coconut flakes.
- Pour the thickened pudding mixture into the cream cheese mixture and stir until well blended.
- Cover and chill in the refrigerator for 1-2 hours.
- Before serving, sprinkle toasted coconut flakes on top and serve with dippers.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For best flavor, consume within the first few days.