Coconut Cream Dip
This Coconut Cream Dip is deliciously sweet and easy to make.
Servings Prep Time
2 1/2servings 15minutes
Passive Time
1hour
Servings Prep Time
2 1/2servings 15minutes
Passive Time
1hour
Ingredients
Instructions
  1. Preheat oven to a low broil. Line a cookie sheet with parchment paper. Spread the coconut flakes evenly on the cookie sheet.
  2. Low broil the coconut flakes for 2-3 minutes or until they begin to brown. Watch carefully to make sure you don’t burn them. If your flakes are a bit dried out, they may brown faster. Set aside to cool.
  3. In a large mixing bowl, add the cream cheese, Cool Whip, powdered sugar, caramel sauce and coconut extract. Stir with a rubber spatula to combine.
  4. Fold in the toasted coconut flakes.
  5. Cover and chill for at least one hour before serving.
  6. Transfer to your serving bowl and sprinkle with the reserved toasted coconut. Serve with cookies, pretzels, graham crackers and/or fresh fruit.
  7. Enjoy!!
Recipe Notes

For a fun Easter dinner dessert, top Coconut Cream Dip with a marshmallow Peep!

Take this Coconut Cream Dip to the next level by using half caramel sauce and half chocolate sauce.

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