Coconut Cream Dip recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed - divided

Nutrition Info

393.4 calories
carbohydrate: 39.1 g
cholesterol: 30.8 mg
fat: 26.2 g
fiber: : -
protein: 2.5 g
saturatedFat: 19.8 g
servingSize: -
sodium: 118.1 mg
sugar: 38.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cream cheese and coconut cream in the work bowl of a large stand mixer. Beat with paddle attachment until mixture is smooth. Reserve 3/4 cup of whipped topping for the top of the dip, fold remaining whipped topping into cream of coconut mixture.

  2. Pack reserved 3/4 cup whipped topping into a pastry bag fitted with a decorative tip. Spoon dip into a serving bowl and pipe remaining whipped topping onto the dip in a decorative pattern. Chill at least 1 hour or up to overnight.

Recipe Yield

8 servings

Recipe Note

This dip is like a tropical beach vacation in a bowl! Great with pineapple and strawberries.

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