Coconut Cream Pie Dip
This no-bake Coconut Cream Pie Dip delivers all the creamy, coconutty flavor of classic coconut cream pie in an easy dessert dip that’s perfect for parties, holidays, and casual get-togethers.
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
Notes
Yield: About 10–12 servings as a dessert party dip (or 6–8 very generous portions). Chill time really improves the flavor and texture, so making it a day ahead works well. Store in an airtight container in the refrigerator for up to 3–4 days and add toasted coconut just before serving. Do not freeze, as the texture can turn grainy and watery once thawed. If the dip firms up too much, let it sit at room temperature for 10–15 minutes and stir gently before serving. Keep out at room temperature for no more than about 2 hours for food safety.
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