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.

Comment or watch this Recipe on You Tube

Follow me on:


Lynn's Recipes | August 2015

Click here for a handy Conversion Chart

Please note that this site uses cookies to to make our site work and ensure the best experience.

If you choose not to change your browser settings and continue to use this website, you agree to their use.