Coconut Cream Dip
Love coconut? Our Coconut Cream Dip is the ultimate indulgence for coconut and dessert lovers alike. Made with cream cheese, whipped topping, toasted coconut, and caramel sauce, this easy dessert dip is the perfect sweet treat for Easter and spring celebrations.
Why You Will Love This Recipe
- Creamy Texture – Coconut Cream Dip boasts a luxurious, coconutty texture that melts in your mouth with every spoonful. Its smooth consistency makes it perfect for dipping or spreading, ensuring a delightful experience with every bite.
- Extremely Dippable – Whether you’re dipping fresh fruits, crunchy cookies, or salty pretzels, this creamy dip pairs perfectly with a variety of snacks.
- Simple to Prepare – Despite its decadent taste, Coconut Cream Dip is surprisingly easy to make. With just a few simple ingredients and minimal prep time, you can whip up a batch of this dessert dip in 15 minutes, impressing your guests with minimal effort.
Ingredients
1 (8 ounce) package cream cheese – room temperature
1 (8 ounce) container frozen whipped topping – thawed
½ cup plus 4 tablespoons coconut – divided
½ cup powdered sugar
4 tablespoon caramel sauce
1 ½ teaspoons coconut extract
How to Make Coconut Cream Dip
1. Preheat the oven broiler on low. Line a cookie sheet with parchment paper and spread coconut flakes on the cookie sheet.
2. Toast the coconut flakes for 2 to 3 minutes or until they begin to brown.
3. In a large mixing bowl, add the cream cheese, whipped topping, powdered sugar, caramel sauce, and coconut extract. Stir until well combined.
4. Fold in the ½ cup of the toasted coconut flakes.
5. Cover and chill in the refrigerator for an hour. Sprinkle the top with the remaining toasted coconut before serving. Serve chilled with your favorite dippers!
What to Dip in Coconut Cream Dip
When it comes to dippers for Coconut Cream Dip, the options are as diverse as your imagination! Here’s a list of delectable treats and snacks that pair perfectly with this creamy delight:
Fresh Fruit – Dip slices of strawberries, pineapple, mango, kiwi, or banana for a burst of tropical flavor.
Crunchy Cookies – Graham crackers, vanilla wafers, shortbread cookies, or biscotti provide a delightful contrast to the creamy dip.
Crisp Pretzels – Salty pretzel rods or twists offer a satisfying crunch that complements the sweetness of the dip.
Marshmallows – Soft and fluffy marshmallows make for a heavenly pairing with Coconut Cream Dip.
Pound Cake – Cube pieces of pound cake for a decadent dipping experience.
Cinnamon Sugar Tortilla Chips – These homemade chips are perfect for dipping into the creamy coconut goodness.
How to Store Coconut Dip
To keep this cream dip fresh and flavorful, store it in an airtight container with a secure lid in the refrigerator (we love these glass containers with locking lids for storing dips!).
Consume within 3 days for optimal flavor. After refrigeration, let the dip sit at room temperature for 15-20 minutes to enhance its creamy texture. Make sure to give it a good store before serving.
Avoid freezing this dessert dip as it may alter the texture.
Tips for Making Coconut Cream Dip
- Coconut Cream Dip can be prepared ahead of time and stored in the refrigerator until ready to serve. This makes it a convenient option for entertaining.
- Get creative with mix-ins to add extra flavor and texture to your coconut dip. Consider folding in chopped nuts, mini chocolate chips, or crushed pineapple for a delightful twist.
- Use this dip as a luscious layer in dessert parfaits. Alternate layers of the dip with crumbled cookies, fresh fruit, or granola for a visually stunning and decadent treat.
Coconut Cream Dip
Ingredients
- 8 oz cream cheese room temperature
- 8 oz frozen whipped topping thawed
- 1/2 cup powdered sugar
- 1/2 cup plus 4 tablespoons coconut flakes divided
- 4 tablespoons caramel sauce
- 1.5 teaspoons coconut extract
Instructions
- Preheat the oven broiler on low. Line a cookie sheet with parchment paper and spread coconut flakes on the cookie sheet.
- Toast the coconut flakes for 2 to 3 minutes or until they begin to brown.
- In a large mixing bowl, add the cream cheese, whipped topping, powdered sugar, caramel sauce, and coconut extract. Stir until well combined.
- Fold in the ½ cup of the toasted coconut flakes.
- Cover and chill in the refrigerator for an hour. Sprinkle the top with the remaining toasted coconut before serving. Serve with cookies, pretzels, graham crackers, fruit, etc.
