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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!
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: coconut cream dip, coconut pie dip, no bake coconut cream pie dip
Servings: 8 people

Equipment

  • baking sheet pan
  • mixing bowls
  • rubber spatula
  • electric mixer
  • 9 inch pie plate

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.