This Grandma’s Classic Coconut Cream Pie Dip takes everything you love about old-fashioned coconut cream pie and turns it into a creamy, scoopable dessert. Sweet, fluffy, and full of coconut flavor, it’s perfect for family gatherings, holidays, or anytime you want a nostalgic treat without turning on the oven.
Ingredients
- 1 package (8 oz / 225 g) cream cheese, softened
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 cup cold milk
- 1 cup sweetened shredded coconut
- 1 cup whipped topping or homemade whipped cream
- ½ tsp vanilla extract
- Toasted coconut flakes, for garnish (optional)
Instructions
- Make the creamy base
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. This step ensures a lump-free dip with a silky texture. - Add pudding and milk
Add the instant vanilla pudding mix, cold milk, and vanilla extract. Beat for 2–3 minutes until thick and well combined. The mixture should be smooth and creamy. - Fold in coconut
Gently fold in the shredded coconut, making sure it’s evenly distributed throughout the dip. - Add whipped topping
Carefully fold in the whipped topping using a spatula. Mix just until combined to keep the dip light and airy. - Chill and set
Cover and refrigerate for at least 1 hour to allow the flavors to meld and the dip to firm up slightly. - Garnish and serve
Transfer to a serving bowl and sprinkle toasted coconut flakes on top if desired. Serve chilled with vanilla wafers, graham crackers, shortbread cookies, or fresh fruit.
✨ Tip: For extra pie-like flavor, serve this dip in a bowl lined with crushed graham crackers or sprinkle crumbs on top just before serving.
