Lynn demonstrates how to make a great dessert or treat, Coconut Cream Pie Dip. You could also use this as a sweet appetizer. Serve with graham cracker or shortbread cookies. Adapted from South Your Mouth.
Add cream of coconut and milk to bowl of a stand mixer or large bowl (using a hand-held mixer) and mix on medium speed until smooth. Add pudding mix and sweetened condensed milk and mix until thoroughly combined. Fold in a heaping cup of toasted coconut and cool whip and mix until just combined.
Add mixture to a serving bowl and refrigerate for four hours. Garnish with remaining toasted coconut.
Serve with graham crackers or shortbread cookies.
*To toast the coconut, preheat oven to 350°. Spread coconut evenly on a cookie sheet. Bake for 7-8 minutes or until lightly brown, stirring occasionally.
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Lynn's Recipes | August 2015