Coconut Cream Pie Dip

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.


  • 1 (15 ounce) can cream of coconut
  • 1/4 cup milk
  • 1 large (5.1 ounce) box instant vanilla pudding mix
  • 1 (14 ounce) sweetened condensed milk
  • 2 cups sweetened flaked coconut, toasted and divided*
  • 1 (8 ounce) tub cool whip, thawed
  • Graham crackers or shortbread cookies for dipping

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

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