Coconut Cream Pie Dip
Coconut cream pie dip has as all the flavors of coconut cream pie but served up as a delicious no-bake dessert dip!
Servings: 8 people
Ingredients
- 1 1/2 cup sweetened shredded coconut toasted
- 1 (3.4 oz) box coconut cream instant pudding
- 2 cups milk
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 (8 oz) block cream cheese softened
Instructions
- Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet.
- Toast the coconut in the oven for 15 minutes, making sure to toss it around every 3-5 minutes so it doesn’t burn, then set aside to cool.
- In a large mixing bowl combine milk and coconut pudding mix. Whisk to work out any lumps, then set aside for 5 minutes to let it thicken.
- In another mixing bowl, combine heavy cream and powdered sugar. Whip on high until the mixture reaches stiff peaks. Now you have homemade whipped cream!
- Add softened cream cheese and the whipped cream to your bowl of thickened coconut pudding. Mix to combine, then fold in 1 cup of the toasted coconut from earlier.
- Transfer the dip to a 9-inch pie plate. Spread into an even layer, then sprinkle remaining toasted coconut around the edges!
- Refrigerate until serving.