Coconut Cream Dip
Coconut Cream Dip is an easy dessert dip loaded with toasted coconut and caramel sauce. It's the perfect treat for Easter and spring parties.
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.
Nutrition
Calories: 307kcalCarbohydrates: 31gProtein: 4gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 194mgPotassium: 140mgFiber: 1gSugar: 26gVitamin A: 586IUVitamin C: 0.2mgCalcium: 86mgIron: 0.3mg
Tried this recipe?Let us know how it was!