Coconut Pie Dip Recipe

3.84 from 6 votes

All the flavors of a coconut cream pie served up as a delicious cheesecake dip! This Coconut Pie Dip tastes amazing and can be made in 15 minutes or less!

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: 30 minutes or less, coconut, cream cheese, dip

Servings: servings

Calories: 316kcal

Ingredients

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)

Instructions

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.

Notes

You can find Cream of Coconut near the bottled margarita and piña colada mixes. I like the brand Coco Reál.
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!

Nutrition