Coconut Cream Pie Dip Recipe
If you love coconut cream pie but don’t feel like turning on the oven, this Coconut Cream Pie Dip Recipe gives you all the cozy, creamy flavor in a fun, shareable bowl—perfect as an easy coconut dessert for parties, holidays, and “just because” nights.
Picture everything you adore about coconut pie—the fluffy filling, the sweet coconut, that creamy, dreamy texture—turned into a thick, scoopable, no bake coconut dip. This creamy coconut pie dip is rich but not heavy, simple but impressive, and honestly one of my favorite “set it on the table and watch it disappear” recipes.
I started serving this dessert party dip at family game nights a few years ago, mostly because my oven was already packed with casseroles and I needed something fast. It’s become one of those recipes my grown kids text me for (“Mom, send the coconut cream pie dip recipe!”) and my neighbors request for every baby shower and graduation party.
And since it uses pantry-friendly ingredients—instant pudding, cream cheese, coconut, and whipped cream—you can pull it together even when the fridge feels a little bare.
Why You’ll Love This Coconut Cream Pie Dip Recipe
- No oven, no fuss – This is a true no bake coconut dip, perfect when it’s hot out or your oven is a little overbooked.
- Ready in about 15 minutes – The active prep is quick; the fridge does the rest while you set the table or wrangle kids.
- Tastes like classic coconut cream pie – Same flavor as the pie filling, but in an easier coconut cream dessert you can serve with dippers.
- Great for parties and potlucks – Set out a bowl with graham crackers, fruit, and pretzels—it feels special but travels well.
- Flexible and forgiving – You can make it lighter, dairy-free, or richer, and it still tastes like a creamy coconut dream.
- Make-ahead friendly – It actually tastes better after a chill in the fridge, so it’s a fantastic “day before” dessert.
- Simple ingredients – Everything is easy to find at any U.S. supermarket; no specialty store trip needed.
- Kid and adult approved – Sweet and nostalgic for grownups, fun and dippable for kids.
- Versatile serving ideas – Use it as coconut flavored dip, coconut pie filling for a quick tart, or even layered in parfaits.
Ingredients for the Creamiest Coconut Dessert Dip
Here’s exactly what you’ll need for this Coconut Cream Pie Dip Recipe. I’ve added a few notes from my own kitchen testing to help you get the best texture and flavor.
For the Coconut Cream Pie Dip
- 8 oz (226 g) cream cheese, softened to room temperature
- Full-fat cream cheese gives the smoothest, richest creamy coconut dip.
- 1 cup (120 g) powdered sugar
- Sifts easily and sweetens without graininess.
- 1 (3.4 oz) box instant coconut cream pudding mix
- If you can’t find coconut cream, vanilla instant pudding works—add extra coconut extract.
- 1 cup (240 ml) cold canned coconut milk or half-and-half
- Use full-fat coconut milk for deeper coconut flavor and a thicker dip.
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract (optional but recommended for stronger coconut flavor)
- 1/4 tsp fine sea salt
- Just a pinch balances the sweetness—don’t skip it.
- 1 1/2 cups (about 120 g) sweetened shredded coconut, divided
- 1 cup stirred into the dip, 1/2 cup toasted for the topping.
For the Whipped Cream Layer
- 1 cup (240 ml) heavy whipping cream, very cold
- You can use an 8 oz tub of frozen whipped topping (thawed) as a shortcut.
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
For Serving (Dippers)
These are just ideas—mix and match what your crowd likes:
- Graham crackers (classic coconut cream pie pairing)
- Vanilla wafers
- Shortbread cookies
- Pretzels (that sweet-salty combo is so good)
- Sliced strawberries
- Pineapple chunks (tastes a bit like a piña colada dessert)
- Apple slices (pat dry so they don’t add extra moisture)
Step-by-Step Directions for This No Bake Coconut Dip
Let’s walk through the process. It’s simple, but a few little details help you get that thick, creamy coconut pie dip texture instead of something runny.
-
Soften the cream cheese
Set your cream cheese out 30–60 minutes before you start. It should feel soft when pressed with a finger but not melted. This helps it beat smooth and prevents lumps. -
Toast the coconut for topping
Add 1/2 cup of the shredded coconut to a dry skillet over medium heat. Stir frequently for 3–5 minutes, until golden and fragrant. Transfer to a plate to cool completely—this keeps it crisp instead of soggy. -
Beat the cream cheese and powdered sugar
In a large mixing bowl, use a hand mixer (or stand mixer with paddle attachment) to beat the softened cream cheese and 1 cup powdered sugar on medium speed for 2–3 minutes, until very smooth and fluffy. Scrape down the sides midway through. -
Add pudding mix, vanilla, coconut extract, and salt
Sprinkle in the instant coconut cream pudding mix, vanilla, coconut extract (if using), and salt. Beat again on low speed until combined and thick. -
Stream in the coconut milk or half-and-half
With the mixer on low, slowly pour in the cold coconut milk (or half-and-half), a few tablespoons at a time. Mix just until the mixture is smooth and starts to thicken. It will look like a loose pudding at this stage. -
Stir in shredded coconut
Fold 1 cup of the sweetened shredded coconut into the pudding mixture using a spatula. This adds texture and boosts the coconut flavor. -
Whip the cream
In a separate chilled bowl, whip the cold heavy cream, 2 Tbsp powdered sugar, and 1/2 tsp vanilla on medium-high speed until soft-to-medium peaks form. Don’t walk away here—overwhipped cream turns grainy. -
Fold in the whipped cream
Gently fold the whipped cream into the coconut pudding mixture in 2–3 additions. Use a light hand, sweeping from the bottom of the bowl up and over. This keeps your coconut cream dessert fluffy and airy. -
Chill the coconut cream pie dip
Transfer the creamy coconut pie dip to a serving bowl. Cover and refrigerate for at least 30–60 minutes, or up to 24 hours. Chilling helps it thicken and lets the flavors blend. -
Garnish and serve
Right before serving, sprinkle the cooled toasted coconut over the top. Add extra shredded coconut, crushed graham crackers, or even a drizzle of chocolate sauce if you like. Serve with your favorite dippers and enjoy.
If you’re serving this at a party, I like to set the bowl on a platter and surround it with a “halo” of cookies, fruit, and pretzels. People seem to eat more fruit when there are cookies right next to it—funny how that works.
Servings & Timing
- Yield: About 10–12 servings as a dessert party dip
- Prep Time: 15 minutes
- Chill Time: 30–60 minutes (longer is fine—up to 24 hours)
- Total Time: About 45–75 minutes, including chilling
For a smaller crowd, you can halve the recipe, but honestly, leftovers keep well and tend to disappear from the fridge spoonful by spoonful.
Variations: Fun Twists on Coconut Cream Pie Dip
Here’s where you can play a little and adjust this Coconut Cream Pie Dip Recipe to your people and your pantry.
- Piña Colada Coconut Dip – Stir in 1/2 cup well-drained crushed pineapple and add a splash of rum extract for a tropical creamy coconut dip.
- Dairy-Free / Vegan Version – Use dairy-free cream cheese, canned coconut cream, and a coconut-based whipped topping; check that your pudding mix is vegan-friendly.
- Lighter Greek Yogurt Coconut Dip – Replace half the cream cheese with full-fat plain Greek yogurt and use light whipped topping instead of heavy cream.
- Chocolate Coconut Cream Pie Dip – Use chocolate instant pudding instead of coconut or vanilla, then stir in mini chocolate chips and top with toasted coconut.
- Coconut Banana Cream Pie Dip – Fold in thinly sliced bananas right before serving and top with extra vanilla wafers.
- Quick Coconut Cream Pie Cups – Spoon the coconut pie filling into mini graham cracker crusts for individual no bake coconut pies.
Storage & Make-Ahead Tips
-
Refrigerator:
Store your coconut flavored dip covered in the fridge for 3–4 days. Stir gently before serving if it’s been sitting. -
Freezer:
You can freeze leftovers in an airtight container for up to 1 month. The texture will be a bit more like a soft coconut mousse after thawing, but still delicious. -
Thawing:
Thaw overnight in the fridge, then stir well. If it seems a touch thin, stir in a spoonful or two of whipped topping to thicken it back up. -
Make-Ahead Strategy:
For parties, I like to make the base (through step 6) up to 24 hours ahead, then fold in fresh whipped cream and add the toasted coconut topping the day I serve. This keeps the texture extra light and fluffy. -
Serving Safely:
For food safety, try not to leave this coconut cream dessert out at room temperature for more than 2 hours. If it’s a hot summer backyard party, I set the bowl over a pan of ice.
Notes from My Kitchen (and a 50-Year-Old’s Taste Buds)
- Instant pudding matters – Cook-and-serve pudding doesn’t thicken the same way in this recipe. Instant pudding is key for that rich coconut pie filling texture.
- Adjust sweetness to taste – If you don’t like things very sweet, start with 3/4 cup powdered sugar in the cream cheese mixture, then taste and add more if needed.
- Thicker vs. fluffier – For a thicker, more scoopable coconut cream recipe, use less liquid (about 3/4 cup coconut milk) and whip the cream to medium peaks. For extra light and fluffy, add the full 1 cup liquid and don’t overwhip your cream.
- Texture check – If the dip feels a little loose right after mixing, don’t panic; it thickens quite a bit as it chills. I’ve had batches go from “uh-oh” to “perfect” after an hour in the fridge.
- Coconut toasting trick – Toast on medium heat and keep it moving. It goes from pale to burned faster than you’d think. When it’s evenly golden, pull it off the heat right away.
- Data-backed crowd pleaser – Coconut desserts consistently trend around spring and summer holidays (think Easter, Mother’s Day, and graduations). This one hits that sweet spot: nostalgic flavor, low effort, high “wow” factor.
You know what? For an “easy” dessert, this coconut cream pie dip tastes like you fussed a whole lot more than you actually did.
FAQs About Coconut Cream Pie Dip
Can I use regular milk instead of coconut milk or half-and-half?
Yes, whole milk works, though the coconut flavor will be slightly milder. If you use 2% or skim, the dip may be a bit thinner.
My dip turned out runny. How can I fix it?
Chill it at least an hour first; it usually thickens. If it’s still loose, fold in extra whipped cream or a couple tablespoons of dry instant pudding mix and chill again.
Can I make this Coconut Cream Pie Dip Recipe the day before a party?
Absolutely. It actually tastes better the next day. Just wait to add the toasted coconut topping until right before serving so it stays crisp.
Is this recipe gluten-free?
The dip itself is naturally gluten-free if your pudding mix is, but be sure to serve it with gluten-free cookies, pretzels, or fruit if you’re feeding gluten-sensitive guests.
Can I use sugar-free pudding mix and sweeteners?
Yes, you can use sugar-free instant pudding and a powdered sugar substitute. Just keep in mind that some sugar-free mixes thicken more, so you might need a splash more milk.
Can I serve this as a pie filling instead of a dip?
Yes! Spoon the coconut pie filling into a prepared graham cracker crust, chill for at least 4 hours, and top with whipped cream and toasted coconut.
Can I skip the whipped cream and only use whipped topping?
You can. Use about 8–12 oz of thawed whipped topping folded into the pudding mixture. The texture will be a little more stable and a bit lighter.
What’s the best way to toast a big batch of coconut for topping?
Spread it on a baking sheet and bake at 325°F (163°C) for 5–10 minutes, stirring halfway, until golden. Watch closely—it browns fast.
Conclusion: A Cozy, Crowd-Pleasing Coconut Treat
This Coconut Cream Pie Dip Recipe gives you all the comfort of classic coconut cream pie—creamy, sweet, and full of coconut flavor—without rolling a crust or turning on the oven. It’s flexible enough for weeknight dessert, but pretty enough for holidays and showers.
If you make this creamy coconut pie dip, I’d love to hear how it goes—tell me what dippers you served it with, or what fun twist you tried. And if you’re in a coconut mood, you might also enjoy a toasted coconut sheet cake or a batch of coconut macaroons next.
Coconut Cream Pie Dip
Ingredients
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 3.4 oz instant coconut cream pudding mix or vanilla instant pudding if coconut is unavailable
- 1 cup canned coconut milk or half-and-half cold; use full-fat coconut milk for a thicker, more coconut-forward dip
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional but recommended for stronger coconut flavor
- 1/4 teaspoon fine sea salt
- 1 1/2 cups sweetened shredded coconut divided; 1 cup stirred into dip, 1/2 cup toasted for topping
- 1 cup heavy whipping cream very cold; or use 8 oz thawed whipped topping as a shortcut
- 2 tablespoons powdered sugar for sweetening whipped cream
- 1/2 teaspoon vanilla extract for whipped cream
- graham crackers for serving, as dippers
- vanilla wafers for serving, as dippers
- shortbread cookies for serving, as dippers
- pretzels for serving, as dippers
- sliced strawberries for serving, as dippers
- pineapple chunks well drained; for serving, as dippers
- apple slices patted dry; for serving, as dippers
Instructions
- Set the cream cheese out at room temperature for 30–60 minutes, until it feels soft when pressed with a finger but not melted. This helps it beat smooth and prevents lumps.8 oz cream cheese
- Add 1/2 cup of the shredded coconut to a dry skillet over medium heat. Stir frequently for 3–5 minutes, until golden and fragrant. Transfer to a plate and let cool completely so it stays crisp.1 1/2 cups sweetened shredded coconut
- In a large mixing bowl, beat the softened cream cheese and 1 cup powdered sugar on medium speed with a hand mixer (or stand mixer with paddle) for 2–3 minutes, until very smooth and fluffy. Scrape down the sides of the bowl as needed.8 oz cream cheese, 1 cup powdered sugar
- Sprinkle in the instant coconut cream pudding mix, 1 teaspoon vanilla extract, coconut extract (if using), and sea salt. Beat on low speed until fully combined and thick.3.4 oz instant coconut cream pudding mix, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, 1/4 teaspoon fine sea salt
- With the mixer on low, slowly pour in the cold coconut milk or half-and-half, a few tablespoons at a time, mixing just until the mixture is smooth and starts to thicken. It should look like a loose pudding at this stage.1 cup canned coconut milk or half-and-half
- Fold 1 cup of the sweetened shredded coconut into the pudding mixture using a spatula, leaving the remaining 1/2 cup for topping. This adds texture and boosts coconut flavor.1 1/2 cups sweetened shredded coconut
- In a separate chilled bowl, whip the cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until soft-to-medium peaks form. Do not overwhip, or the cream will become grainy.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Gently fold the whipped cream into the coconut pudding mixture in 2–3 additions, using a light hand and sweeping the spatula from the bottom up. This keeps the dip fluffy and airy.1 cup heavy whipping cream
- Transfer the coconut cream pie dip to a serving bowl, cover, and refrigerate for at least 30–60 minutes, or up to 24 hours. Chilling allows the dip to thicken and the flavors to meld.
- Right before serving, sprinkle the cooled toasted coconut over the top of the dip. Optionally add extra shredded coconut, crushed graham crackers, or a drizzle of chocolate sauce. Serve with graham crackers, vanilla wafers, shortbread, pretzels, strawberries, pineapple, and apple slices arranged around the bowl for dipping.1 1/2 cups sweetened shredded coconut, graham crackers, vanilla wafers, shortbread cookies, pretzels, sliced strawberries, pineapple chunks, apple slices
