Name: Coconut Cream Pie Dip
Prep time: 5 min
Total time: 2 h 5 min
Yield: 16
Cuisine: American
Ingredients: 1 cup toasted sweetened coconut flakes, divided; 1/2 cup cream of coconut, such as Coco Lopez; 8 oz full fat cream cheese, chilled; 1 tablespoon caramel sauce; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract, optional; Pinch salt; Pinch ground nutmeg; 1 1/2 cups chilled heavy cream

Coconut Cream Pie Dip

This coconut cream pie dip, made in a blender, is fantastic served alongside strawberries, bananas, graham crackers—-or whatever else you can think of! While the dip is super easy to make, it does need a couple hours to chill—so be sure to plan ahead.

2 hr 5 min total 5 min prep 16 186 cal

Ingredients

16 serv.

1 cup toasted sweetened coconut flakes, divided
1/2 cup cream of coconut, such as Coco Lopez
8 oz full fat cream cheese, chilled
1 tablespoon caramel sauce
1 teaspoon vanilla extract
1/4 teaspoon coconut extract, optional
Pinch salt
Pinch ground nutmeg
1 1/2 cups chilled heavy cream

Instructions

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1 Combine 3/4 cup toasted coconut, cream of coconut, cream cheese, caramel sauce, vanilla, coconut extract, salt, nutmeg, and heavy cream in a blender. Blend on high speed until mixture is smooth and combined, about 1 minute. Pour mixture into a bowl, cover, and refrigerate until mixture is thoroughly chilled, at least 2 hours.
2 Remove dip from the refrigerator; beat with a hand mixer on high speed until light, fluffy, and holds stiff peaks. Garnish dip with remaining 1/4 cup toasted coconut just before serving.