Would you like to save this?
We'll email this post to you, so you can come back to it later!
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 that creamy, coconutty goodness in a simple, no-bake bowl of happiness—perfect for parties, holidays, or a quiet night on the couch.
Full Recipe Introduction
Let me explain what we’re doing here. This Coconut Cream Pie Dip Recipe takes everything you love about classic coconut cream pie—silky coconut pie filling, fluffy cream, and toasty coconut—and turns it into a creamy coconut dip you can scoop up with graham crackers, fruit, or even a spoon. No crust to fuss with, no blind baking, no worrying if the pie will set.
I’m a 50-year-old mom who’s hosted more potlucks, holiday dinners, and “just come over for snacks” evenings than I can count. You know what? People go wild for anything that feels familiar but a little playful. A coconut cream dessert served as a dip checks that box. It’s nostalgic, but it feels fun and new.
This version is:
- Completely no-bake
- Easy to whip together in about 15 minutes
- Make-ahead friendly
- Crowd-pleasing for both kids and adults
It’s also easy to tweak. Want it lighter? Swap in Greek yogurt. Want it richer? Use full-fat coconut cream and extra toasted coconut. You can even keep it gluten-free by serving it with gluten-free cookies or fresh fruit instead of graham crackers.
I like to bring this creamy coconut pie dip to spring baby showers, Easter brunch, summer cookouts, and honestly, football nights. It travels well, holds up on a snack table, and looks downright pretty with that toasted coconut on top.
Why You’ll Love This Coconut Cream Pie Dip Recipe
- No oven required – A true no bake coconut dip; perfect for hot days or busy holidays.
- Ready fast – About 15 minutes of active prep, plus chilling time, and you’re done.
- Tastes like coconut cream pie – All the flavor of a classic coconut cream dessert, without rolling or baking a crust.
- Perfect for parties – A fun dessert party dip that guests can scoop and share.
- Easy to customize – Turn it into a lighter coconut cream recipe, a boozy version, or even a tropical twist with pineapple.
- Make-ahead friendly – Mix it up the night before and keep it chilled until serving.
- Kid and adult approved – Sweet, creamy, and familiar; it disappears fast from the snack table.
- Simple ingredients – Mostly pantry and fridge staples; no fancy tools or specialty items needed.
- Great with lots of dippers – Graham crackers, vanilla wafers, shortbread, strawberries, pineapple, you name it.
Ingredients For Coconut Cream Pie Dip
Here’s what you’ll need for this creamy coconut dip. I’m listing the classic version first, then a few easy swaps.
- 8 oz (225 g) cream cheese, softened
- Use full-fat for the creamiest texture. Let it sit at room temp for 30–45 minutes so it beats smoothly.
- 1 cup (240 ml) cold heavy whipping cream
- This gives you homemade whipped cream flavor. You can use 2 cups of thawed whipped topping instead if you prefer.
- 1 cup (240 ml) canned coconut cream
- Look for canned coconut cream (not cream of coconut). If you can’t find it, use full-fat canned coconut milk and scoop out mostly the thick part.
- 1 (3.4 oz) box instant vanilla pudding mix
- Sugar-free works fine if you’re watching sugar. Instant coconut pudding mix also works and amps up the coconut flavor.
- ½ cup (60 g) powdered sugar
- Sweetens and helps the dip hold its shape. You can reduce to ⅓ cup if you like a less-sweet dip.
- 1 teaspoon pure vanilla extract
- Adds warmth and depth; clear vanilla works if you care about a lighter color.
- ½ teaspoon coconut extract (optional but recommended)
- Boosts that coconut flavored dip vibe without adding more liquid.
- 1 ½ cups (about 120 g) sweetened shredded coconut, divided
- 1 cup goes into the dip; ½ cup gets toasted for the topping. You may toast all of it if you love that nutty flavor.
- Pinch of salt
- Just a little balances all the sweetness.
For serving (choose a mix):
- Graham crackers (classic “pie crust” flavor)
- Vanilla wafers
- Shortbread cookies
- Biscoff-style cookies for a spiced twist
- Fresh strawberries, pineapple wedges, or apple slices
- Gluten-free cookies or crackers if needed
If you like specific brands, I’ve had great results with:
- Thai Kitchen or Trader Joe’s coconut cream
- Philadelphia cream cheese
- Jell-O instant pudding mix
You don’t have to use those brands, but they do give consistent results, which is helpful if you’re serving guests.
How To Make This Coconut Cream Pie Dip Recipe
This Coconut Cream Pie Dip Recipe comes together in a few simple steps. Read through once before you start; it goes quickly once you’re whisking and mixing.
-
Soften the cream cheese
- Place the cream cheese on the counter for 30–45 minutes. It should feel slightly cool but easy to press with your finger.
- This step matters. Cold cream cheese can give you lumpy dip, and we want smooth, cloud-like texture.
-
Toast the coconut for topping
- Preheat a dry skillet over medium-low heat. Add ½ cup of the shredded coconut.
- Stir often for 3–5 minutes, until it turns golden brown and smells nutty.
- Transfer immediately to a plate to cool. Coconut can burn fast, so keep an eye on it. This will be your pretty garnish.
-
Whip the cream
- In a chilled mixing bowl, add the cold heavy cream and a pinch of salt.
- Beat with a hand mixer on medium-high until you get medium peaks—creamy and thick, but still soft. Set aside.
- If using whipped topping, skip this step and measure out 2 cups, thawed.
-
Beat the cream cheese and coconut cream
- In a large bowl, beat the softened cream cheese until smooth.
- Add the coconut cream and beat again, scraping the sides of the bowl. The mixture should look silky and a little fluffy.
- If you’re using coconut milk instead of cream, focus on using the thick, solid part from the can for richer texture.
-
Add pudding mix, powdered sugar, and extracts
- Sprinkle in the instant pudding mix and powdered sugar. Add vanilla extract and coconut extract (if using).
- Beat on low at first, then medium, until everything is smooth and thick. The mixture will start to resemble coconut pie filling at this stage—thick but still spreadable.
-
Fold in the whipped cream
- Gently fold the whipped cream into the coconut cream cheese mixture using a spatula.
- Work slowly, turning the bowl and lifting from the bottom, so you don’t knock out too much air.
- You want a light, whipped coconut cream dessert texture here.
-
Stir in the coconut
- Fold in 1 cup of the shredded coconut (the untoasted portion) until it’s evenly distributed.
- Taste and adjust sweetness if needed; you can add a tablespoon or two more powdered sugar, but remember it will taste slightly sweeter once chilled.
-
Chill the dip
- Transfer the creamy coconut pie dip to a serving bowl.
- Cover and refrigerate for at least 1–2 hours, or up to 24 hours. This helps the flavors blend and the dip thicken.
- The pudding mix and coconut cream continue to set as they chill, which gives you that luscious, coconut pie filling texture.
-
Garnish and serve
- Right before serving, sprinkle the cooled toasted coconut over the top. You can add extra shredded coconut, a few lime zest shavings, or even some crushed graham crackers if you’d like.
- Arrange your dippers—graham crackers, cookies, and fruit—around the bowl or on a separate platter. Serve chilled.
If you’re hosting, I like to set a small spoon or spreader in the dish for guests who don’t want to fully dunk their cookie. You’d be surprised how many people appreciate those little details.
Servings & Timing
- Yield: About 10–12 servings as a dessert party dip (or 6–8 very generous portions).
- Prep Time: 15–20 minutes
- Chill Time: 1–2 hours (longer is fine, up to 24 hours)
- Total Time: About 1 hour 30 minutes (with minimum chill)
If you’re making this for a large crowd, you can easily double the recipe. Just use a larger mixing bowl and a bigger serving dish.
Variations
You can keep this Coconut Cream Pie Dip Recipe classic or have a little fun with it. Here are some ideas:
- Tropical Coconut Pineapple Dip – Fold in ½–1 cup well-drained crushed pineapple and top with extra coconut and a few pineapple tidbits.
- Lightened-Up Version – Use Neufchâtel (1/3 less fat) cream cheese and swap half the whipped cream with plain Greek yogurt.
- Chocolate Coconut Cream Dip – Stir in 2–3 tablespoons cocoa powder and use instant chocolate pudding for a Mounds bar–style flavor.
- Boozy Coconut Dessert Dip – Add 1–2 tablespoons coconut rum or dark rum, and keep this one for the adults’ table.
- Almond Joy-Inspired Dip – Mix in mini chocolate chips and slivered almonds; garnish with more almonds on top.
- Gluten-Free Friendly Dip – Make sure your pudding mix is gluten-free and serve with gluten-free cookies or fruit.
Once you’ve made it once, you’ll probably think of your own twists. That’s half the fun.
Storage & Reheating
This is a cold dessert, so the “reheating” part is easy: you don’t. But you do want to treat it well in the fridge.
- Fridge: Store the coconut cream pie dip in an airtight container in the refrigerator for up to 3–4 days.
- Make-ahead: You can make this a day before serving. In fact, I think it tastes even better after resting overnight. Add the toasted coconut topping just before serving so it stays crisp.
- Freezer: I don’t recommend freezing this creamy coconut dip; the texture can turn grainy and watery once thawed.
- If it firms up too much: Let the dip sit at room temperature for 10–15 minutes and give it a gentle stir before serving.
If the dip sits out at a party:
- Try to keep it chilled for food safety. Aim to keep it out for no more than 2 hours at room temperature, especially in warmer months.
Notes From My Kitchen
I tested this Coconut Cream Pie Dip Recipe a few times, and here’s what I learned along the way.
-
Soft cream cheese is non-negotiable.
When I rushed and used it too cold, I got annoying little lumps that never fully smoothed out. Give it time to soften—your mixer and your arms will thank you. -
Coconut cream vs coconut milk.
Coconut cream gives the richest, most “bakery-style” texture. Full-fat coconut milk can work, but scoop the thick, solid part from the top of the can and leave most of the thin liquid behind. -
Chill time really matters.
It’s tempting to eat this right after mixing (and I won’t judge a single taste-test spoonful), but a couple of hours in the fridge turns it from “good” to “I need that recipe” level. -
Salt is your secret weapon.
A tiny pinch keeps the sweetness from feeling flat. If your dip ever tastes too sugary, a grain or two of extra salt can fix it faster than more vanilla. -
Toasting the coconut makes a world of flavor.
Raw coconut is fine, but toasted coconut on top adds a toasty, caramel-like note and a bit of crunch—like the top of a really good coconut cream pie.
And one more small thing: if you’re traveling with this dip, keep the toasted coconut in a little baggie and sprinkle it on right before serving. It helps it stay crisp and pretty.
FAQs About Coconut Cream Pie Dip
1. Can I make this Coconut Cream Pie Dip Recipe without pudding mix?
Yes. You can skip the pudding and add 2–3 tablespoons of cornstarch whisked into the coconut cream, then beat it well with the cream cheese and sugar. The texture will be a bit softer and less “pie filling–like,” but still delicious.
2. Can I use Cool Whip or another whipped topping instead of heavy cream?
Absolutely. Use about 2 cups of thawed whipped topping and fold it in gently. The flavor will be a little sweeter and lighter, but it works very well.
3. How can I make this dip less sweet?
Reduce the powdered sugar to ⅓ cup or even ¼ cup, and use unsweetened shredded coconut instead of sweetened. You can also use sugar-free pudding mix.
4. Is this Coconut Cream Pie Dip gluten-free?
The dip itself can be gluten-free if your pudding mix and extracts are gluten-free. Just pair it with gluten-free cookies or fruit for dipping. Always check labels if you’re serving someone with celiac disease or strong sensitivities.
5. My dip turned out too thick. What should I do?
Stir in 1–2 tablespoons of extra coconut cream or regular milk and gently fold until it loosens up. Add a little at a time so you don’t thin it too much.
6. My dip is too thin. How can I fix it?
Chill it for at least another hour; the pudding mix and cream will firm as they sit. If it’s still thin, beat in a couple of tablespoons of extra powdered sugar or a tablespoon or two more pudding mix.
7. Can I make this dairy-free?
Yes. Use dairy-free cream cheese, canned coconut cream, and a dairy-free whipped topping. Check your pudding mix label; some brands are dairy-free, others aren’t. The flavor will lean even more coconut-forward, which many people love.
8. What are the best dippers for this creamy coconut dip?
Graham crackers, vanilla wafers, shortbread, and strawberries are my top picks. Pineapple chunks, apple slices, and gluten-free cookies all work well too.
Final Thoughts
This Coconut Cream Pie Dip Recipe delivers all the cozy nostalgia of classic coconut cream pie in a bowl that’s easy, no-bake, and made for sharing. It’s rich but light, familiar yet playful, and flexible enough to work for holidays, potlucks, or Friday night movie snacks.
If you try this coconut cream dessert, let me know how it goes—leave a comment with what dippers you used or any fun twists you added. And if you love make-ahead, no-bake recipes like this, you might also enjoy exploring more dessert party dip ideas in your own kitchen.
Coconut Cream Pie Dip
Ingredients
- 8 oz cream cheese softened; full-fat for best texture
- 1 cup heavy whipping cream cold; or substitute 2 cups thawed whipped topping
- 1 cup canned coconut cream not cream of coconut; or mostly the thick part of full-fat coconut milk
- 1 box instant vanilla pudding mix 3.4 oz; sugar-free or coconut flavor also work
- 1/2 cup powdered sugar reduce to 1/3 cup for a less-sweet dip
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract optional but recommended
- 1 1/2 cups sweetened shredded coconut divided; 1 cup folded in, 1/2 cup toasted for topping
- 1 pinch salt to balance sweetness
- graham crackers for serving
- vanilla wafers for serving
- shortbread cookies for serving
- Biscoff-style cookies for serving; for a spiced twist
- fresh strawberries, pineapple wedges, or apple slices for serving
- gluten-free cookies or crackers for serving; if needed
Instructions
- Place the cream cheese on the counter for 30–45 minutes, until slightly cool but easy to press with your finger. Soft cream cheese helps ensure a smooth, lump-free dip.8 oz cream cheese
- Preheat a dry skillet over medium-low heat. Add 1/2 cup of the shredded coconut and cook, stirring often, for 3–5 minutes until golden brown and fragrant. Immediately transfer to a plate to cool so it doesn’t burn. Set aside for garnish.1 1/2 cups sweetened shredded coconut
- In a chilled mixing bowl, add the cold heavy whipping cream and a pinch of salt. Beat with a hand mixer on medium-high speed until medium peaks form—thick and creamy but still soft. Set aside. (If using whipped topping, skip this step and measure out 2 cups, thawed.)1 cup heavy whipping cream, 1 pinch salt
- In a large bowl, beat the softened cream cheese until smooth. Add the coconut cream and beat again, scraping down the sides of the bowl, until the mixture looks silky and slightly fluffy.8 oz cream cheese, 1 cup canned coconut cream
- Sprinkle in the instant vanilla pudding mix and powdered sugar. Add the vanilla extract and coconut extract (if using). Beat on low at first, then increase to medium speed, until the mixture is smooth, thick, and resembles coconut pie filling.1 box instant vanilla pudding mix, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon coconut extract
- Gently fold the whipped cream (or whipped topping) into the coconut cream cheese mixture with a spatula. Turn the bowl as you fold, lifting from the bottom, to keep the mixture light and airy.1 cup heavy whipping cream
- Fold in 1 cup of the shredded coconut (reserve the toasted 1/2 cup for topping) until evenly distributed. Taste and adjust sweetness if desired, adding a little more powdered sugar if needed.1 1/2 cups sweetened shredded coconut
- Transfer the coconut cream pie dip to a serving bowl. Cover and refrigerate for at least 1–2 hours, or up to 24 hours, to allow the flavors to blend and the dip to thicken and set.
- Right before serving, sprinkle the cooled toasted coconut over the top of the dip. Optionally add lime zest or crushed graham crackers. Serve chilled with graham crackers, cookies, and fresh fruit for dipping.1 1/2 cups sweetened shredded coconut, graham crackers, vanilla wafers, shortbread cookies, Biscoff-style cookies, fresh strawberries, pineapple wedges, or apple slices, gluten-free cookies or crackers
