Coconut Cream Pie Dip
This Coconut Cream Pie Dip delivers all the flavors of classic coconut cream pie—creamy, fluffy, and full of coconut—in a no-bake, shareable dessert dip that’s perfect for parties, holidays, or easy entertaining.
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
Notes
For a thicker, more scoopable dip, use about 3/4 cup coconut milk instead of 1 cup and whip the cream to medium peaks. The dip will thicken significantly as it chills, so don’t worry if it seems a bit loose at first. Use instant pudding mix, not cook-and-serve, for proper thickening. Adjust sweetness by starting with 3/4 cup powdered sugar in the cream cheese mixture and adding more to taste. Store covered in the refrigerator for 3–4 days; stir gently before serving. You can also spoon this dip into a prepared graham cracker crust and chill for at least 4 hours to serve as a no-bake coconut cream pie.
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