This sweet COCONUT CREAM PIE DIP is such a delightful treat for dipping your fruit, cookies, or even just a spoon! It is sure to remind you of your favorite coconut cream pie, but with this recipe, it comes together in just minutes.
Food holidays are weird, right? You know what I’m talking about. National Cookie Butter Day. World Syrup Day. National Cover-Everything-In-Chocolate Day. I don’t know, they’re just a little strange. Who’s making this stuff up? And who is actually actively celebrating these days. Like on chocolate day, do you really go all out and eat everything chocolate that you can get your hands on?
Here’s the thing… I don’t celebrate. Not usually. I actually had a completely different post planned for you today. Until…
Once I found out it was World Coconut Day all bets were off. There would be no mundane recipe. There would be celebrations all around. Coconut flying through the air. Coconut drinks. Coconut lattes. Coconut pancakes. Coconut butter. Coconut syrup. Coconut chocolate. Coconut everything puh-lease!
Okay, I’m a little obsessed…
It’s actually kind of a problem.
What kind of hand soap do I buy, you ask? Well, coconut scented, of course?
And what about your body wash? Tropical coconut.
And lotions? Yup, coconut.
And of course all.the.candles. They’re all coconut!
I actually have to restrain myself to not put coconut in every single recipe I post here.
But today, we’re celebrating. We’re celebrating the glorious day that is World Coconut Day with this amazing (and way too easy for my comfort!) Coconut Cream Pie Dip. Come.to.Mama!
I know this isn’t healthy. At.all. But for this day, like I said, all bets are off.
Coconuts are fruit, right?? are they? (google just told me it’s a fruit, seed, and a nut…. triple healthy!!!) And the fruit you dip in it is going to be healthy, right?! So it’s healthy!
(pay no attention to the block of cream cheese)
Well, healthy or not, this is one fruit dip you are not going to want to miss out on. Coconut is worth celebrating and this is one food holiday I can get behind and support 100% – regardless of how weird food holidays are.
- 1 block cream cheese, (i used fat free)
- 1 cup coconut milk, , refrigerated for at least 6 hours prior to using (from a can - usually in the Asian foods aisle)
- 1 Tablespoon sugar
- 1/2 cup shredded, , sweetened coconut flakes
- 1/4 cup shredded coconut, , toasted, for garnish
- Various fruits and cookies, , for dipping
- Combine cream cheese, sugar, and refrigerated coconut milk with a mixer. Mix until completely smooth.
- Add in shredded coconut and combine with a spoon or spatula.
- Top with toasted coconut right before serving. Serve with fruit and cookies
To toast coconut: Place on a baking sheet in a single layer. Place in an oven at 300 degrees. After about 5 minutes, check to see if it's started to brown. Once it has started to brown, use a spatula to toss the coconut so it browns evenly about every 2 minutes. Don't leave it for too long. It can burn very quickly if you're not careful.