Let’s be honest. Some days, you want the full, glorious experience of a homemade coconut cream pie—the flaky crust, the towering meringue, the whole nine yards. But other days? Other days you need that same dreamy, tropical flavor in under 15 minutes with zero fuss. My friends, that is where this glorious Coconut Cream Pie Dip comes in. It’s the flavor of your favorite diner dessert, but served in a way that’s perfect for potlucks, movie nights, or just satisfying a serious sweet tooth on a busy weeknight.
I first threw this together for a last-minute get-together when I realized I had promised to bring a dessert but had spent the day doing, well, everything else. The panic was real! But a quick peek in the pantry revealed a can of coconut cream, some cream cheese, and a box of graham crackers. What emerged was a creamy, dreamy dip that had everyone asking for the recipe. It’s become my not-so-secret weapon for looking like a kitchen rockstar with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Coconut Cream Pie Dip
- Quick & Effortless: No baking, no chilling for hours. It comes together in about 10 minutes.
- Incredibly Creamy & Rich: It’s like eating the best part of the pie—the filling!
- Perfect for a Crowd: An absolute hit at parties and playdates.
- Endlessly Customizable: Serve it with your favorite dippers, from fruit to cookies.
Ingredients
Here’s what you’ll need to whip up this little bit of paradise:
Print
Coconut Cream Pie Dip Recipe
- Total Time: 10 minutes
- Yield: 1 bowl 1x
Description
Decadent Coconut Cream Pie Dip Recipe easy dessert or snack for any party Minimal chilling time Get our simple recipe now
Ingredients
- 1 (8 ounce) block cream cheese, softened to room temperature
- 1 (15 ounce) can coconut cream, chilled overnight
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- Graham crackers, for serving
- Vanilla wafers, for serving
- Sliced strawberries, for serving
- Pretzels, for serving
Instructions
- Open the chilled can of coconut cream. Scoop out the solid, thick cream that has risen to the top into your mixing bowl. Discard or save the thinner coconut water at the bottom.
- To the bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed for 2-3 minutes, until the mixture is smooth, fluffy, and lump-free.
- Gently stir in the shredded coconut by hand with a spatula until it’s evenly distributed throughout the creamy dip.
- Transfer the dip to a serving bowl. For an extra touch, toast a handful of shredded coconut in a dry skillet until golden brown and sprinkle it on top. Serve immediately with your chosen dippers.
Notes
A quick and effortless no-bake dessert dip that captures the creamy, dreamy flavor of coconut cream pie in just 10 minutes. Perfect for parties and satisfying a sweet tooth.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 calories
- Sugar: 10 g
- Fat: 14 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- 1 (8 oz) block cream cheese, softened to room temperature
- 1 (15 oz) can coconut cream, chilled overnight*
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For serving: Graham crackers, vanilla wafers, sliced strawberries, or pretzels
*Chilling the can of coconut cream is the key to getting that thick, whip-able consistency. Don’t skip this step!
Equipment You’ll Need
- Electric hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Measuring cups and spoons
How to Make Coconut Cream Pie Dip
- Prep the Coconut Cream: Open the chilled can of coconut cream. Scoop out the solid, thick cream that has risen to the top into your mixing bowl. You can discard or save the thinner coconut water at the bottom for a smoothie (like this refreshing Mango Smoothie).
- Whip It Good: To the bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed for 2-3 minutes, until the mixture is smooth, fluffy, and lump-free.
- Fold in the Coconut: Gently stir in the shredded coconut by hand with a spatula until it’s evenly distributed throughout the creamy dip.
- Serve and Enjoy! Transfer the dip to a serving bowl. For an extra touch, toast a handful of shredded coconut in a dry skillet until golden brown and sprinkle it on top. Serve immediately with your chosen dippers!
Tips for the Best Dip & Fun Variations
This recipe is wonderfully forgiving, but here are a few pointers to make it perfect every time:
- Soft Cream Cheese is a Must: If your cream cheese is still cold, you might end up with little lumps. Taking it out of the fridge an hour beforehand makes all the difference for a silky-smooth texture.
- Toasted Coconut Topping: Toasting the shredded coconut before folding it in (or just for the topping) adds a fantastic nutty flavor and a bit of crunch. Just keep a close eye on it—it goes from golden to burnt in seconds!
- Make it a Make-Ahead Dessert: You can absolutely make this dip a day in advance. Just keep it covered in the fridge. The flavors actually meld together even more, making it even more delicious.
- Get Creative with Dippers: While graham crackers are a classic, this dip is also amazing with slices of banana bread, pretzel rods for a sweet-and-salty combo, or fresh pineapple chunks.
I once added a tablespoon of instant pudding mix to the dip for an even thicker consistency, and it worked like a charm! It’s a fun little kitchen experiment if you’re feeling adventurous.
Serving Suggestions
This dip is the star of the show, so presentation is key! I love serving it in a beautiful bowl surrounded by an array of dippers. It’s the perfect centerpiece for a dessert board. For a full tropical-themed spread, pair it with a pitcher of Virgin Piña Coladas and some Hawaiian-style pulled pork sliders. It turns an ordinary Tuesday into a mini-vacation.
Can I use coconut milk instead of coconut cream?
You can, but the results will be different. Coconut milk is much thinner, so your dip won’t be as thick and fluffy. If you do use it, make sure it’s full-fat and well-chilled, and you might need to reduce the amount slightly to achieve a dip-like consistency.
How long does this dip last in the fridge?
Stored in an airtight container, your coconut cream pie dip will stay fresh and delicious for 3-4 days. Give it a quick stir before serving again.
Can I make this dairy-free?
Absolutely! Simply use your favorite dairy-free cream cheese alternative. The rest of the ingredients are naturally dairy-free, so it’s a very easy swap.
My dip is a little runny. What happened?
This usually happens if the coconut cream wasn’t chilled enough or if the cream cheese was too warm. Don’t worry! You can fix it by popping the whole bowl into the refrigerator for 30-60 minutes to firm up.
A Final Scoop
This Coconut Cream Pie Dip is proof that the most memorable dishes don’t have to be complicated. It’s a celebration of simplicity and big flavor, the kind of recipe that makes busy lives a little sweeter. I hope it finds a place in your recipe rotation and brings as many smiles to your table as it has to mine. Now, go grab a graham cracker and dig in!