This amazing dip has all of the flavors of a coconut cream pie but served up as a delicious cheesecake dip! This coconut pie dip tastes amazing and is so easy to make it can be whipped up in 15 minutes or less!
An Easy Dessert Dip
Anytime I’m at a party, I’m always on the lookout for the dessert table. One of my favorite things are the delicious dessert dips. They’re always super delicious and who doesn’t like dessert for your dessert.:)
So if you’re looking for a fun party food or sweet addition to your dessert spread, this recipe is for you? This coconut pie dip recipe is really quick and easy to make. Plus, it can be made with just a few basic ingredients! Your party guests (and your taste buds!) are going to thank you! Here is how to make it –
- Cream of Coconut
- Cream cheese
- Powdered sugar
- Shredded coconut
- Coconut extract
- Cool Whip
- Refrigerated pie crusts, for the pie dippers* (optional)
How To Make Coconut Pie Dip
For The Pie Dippers
Thaw – The first thing you’ll do is thaw the pie crust according to the package directions.
Prep – Next, preheat the oven to 450 degrees F. You’ll also want to line a baking sheet with parchment paper or a silicone baking mat.
Shape – Now, you’ll want to unroll the pie crust and cut it using a favorite cookie cutter and place them on the baking sheet.
Bake – Finally, prick the pie dough with a fork and bake them for about 8-10 minutes, or until golden.
For The Coconut Pie Dip
Mix – To make the dip, you’ll start by beating the cream cheese and cream of coconut on medium speed until it’s nice and smooth. This should only take about 1 minute.
Mix Again – Next, you’ll want to scrape down the sides of the bowl and add the sugar, shredded coconut, and coconut extract. Beat everything again using medium speed until smooth and combined. Do this for about 30 seconds.
Last Ingredient – Finally, add in the Cool Whip and beat the coconut dip for about a minute until everything is incorporated.
Cool – Transfer the dip to a serving bowl and top with toasted coconut. Cover the bowl and chill it until you’re ready to serve.
Serving – I love to serve the cocounut dip with pie crust dippers, graham crackers, and vanilla wafer cookies.
- Where To Find It – You can find Cream of Coconut near the bottled margarita and piña colada mixes. I like the brand Coco Reál.
- No Lumps – If you don’t want lumps in your dip, make sure your cream cheese is at room temperature and the powdered sugar is sifted.
- Storing – This coconut pie dip can be stored in an airtight container in the refrigerator for up to one week.
More Sweet Dip Recipes
Here’s a printable recipe card for your convenience –
Coconut Pie Dip Recipe
- ½ cup Cream of Coconut
- 1 8 oz package cream cheese, softened
- ½ cup powdered sugar
- ½ cup sweetened, shredded coconut
- ¼ teaspoon imitation coconut extract
- 1 8 oz container Cool Whip
- ¼ cup toasted coconut, for garnish (optional)
- 1 14- ounce package refrigerated pie crusts, for the pie dippers* (optional)
for the pie dippers –
- Thaw the pie crust according to the package directions.
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- Unroll the pie crust and cut using a favorite cookie cutter.
- Prick the pie dough with a fork and bake for 8-10 minutes, or until golden.
for the coconut pie dip –
- Beat the cream cheese and cream of coconut on medium speed until smooth, about 1 minute.
- Scrape down the sides of the bowl and add the sugar, shredded coconut, and coconut extract. Beat on medium until smooth and combined, about 30 seconds.
- Add the Cool Whip and beat until incorporated, about 1 minute.
- Transfer dip to a serving bowl and top with toasted coconut. Cover and chill until ready to serve.
- Serve with pie crust dippers, graham crackers, and vanilla wafer cookies.
If you don’t want lumps in your dip, make sure your cream cheese is at room temperature and the powdered sugar is sifted.
If you don’t want to make pie dippers, graham crackers and vanilla wafers taste great in this dip!
ABOUT THE AUTHOR – Jillian was a part of the Somewhat Simple Creative Team in 2014. Her blog, Food Folks and Fun, focuses on sharing easy, delicious, crowd-pleasing recipes.