Coconut Cream Dip Recipes

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CREAMY COCONUT DIP

Hunt down a can of cream of coconut to make this luscious Creamy Coconut Dip! The other two ingredients in this coconut dip are a cinch to find.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 48 servings, 2 Tbsp. each

Number Of Ingredients 3



Creamy Coconut Dip image

Steps:

  • Mix cream cheese and cream of coconut in large bowl with whisk until blended.
  • Stir in COOL WHIP.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 6 g, Protein 0 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) cream of coconut
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

PINA COLADA DIP

If you like pina coladas, you've gotta try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. -Taste of Home Test Kitchen, Milwaukee Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 20 servings

Number Of Ingredients 7



Pina Colada Dip image

Steps:

  • In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours., If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Nutrition Facts : Calories 68 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1-1/4 cups cold 2% milk
3/4 cup pineapple yogurt
1 package (3.4 ounces) instant coconut cream pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Toasted unsweetened coconut flakes and maraschino cherries
Fresh pineapple wedges
Vanilla wafers

COCONUT FRUIT DIP

From Lakeville, Massachusetts, Nancy Tanguay shares this fruit dip that has a fun pineapple and coconut flavor. "I usually serve it with melon slices, strawberries and grapes, but you could use whatever fruit you have on hand. It's a big hit whenever I make it."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 6



Coconut Fruit Dip image

Steps:

  • In a blender, combine the first five ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

1 can (8 ounces) crushed unsweetened pineapple, undrained
3/4 cup fat-free milk
1/2 cup fat-free sour cream
3/4 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
Fresh pineapple, grapes and strawberries or other fruit

AWESOME CREAMY COCONUT DIP

I love the flavor of coconut but am not crazy about flaked coconut. This recipe gives me just what I love! Terrific when served with fresh fruit slices, graham crackers, and/or graham sticks. Cook time is actually chilling time.

Provided by txgammi

Categories     Lunch/Snacks

Time P2DT5m

Yield 1 bowl

Number Of Ingredients 3



Awesome Creamy Coconut Dip image

Steps:

  • Mix cream cheese and cream of coconut in large bowl with wire whisk until well blended.
  • Add Cool Whip.
  • Stir gently until well blended.
  • Refrigerate at least 2 hrs or until well chilled.
  • Note: Can garnish with toasted flake coconut just before serving.

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can cream of coconut
1 (16 ounce) container Cool Whip, thawed

COCONUT CREAM PIE DIP

This is an awesome dip / pie. It makes enough to make 2 pies or 1 pie and 1 dip. Served with Vanilla Wafers or Graham cracker sticks

Provided by Chefpooky

Categories     Pie

Time 15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6



Coconut Cream Pie Dip image

Steps:

  • Add cream of coconut and milk to a stand mixer (or large bowl if using a hand held mixer) and mix on medium speed until smooth. Add pudding mix and sweetened condensed milk and mix thoroughly combined. Fold in a heaping cup of toasted coconut. and cool whip until just combined.
  • Add mixture to a serving bowl and garnish with remaining toasted coconut.
  • Mixture can be put into a graham cracker pie crust and garnished with toasted coconut.

Nutrition Facts : Calories 314.3, Fat 14.4, SaturatedFat 12.3, Cholesterol 9, Sodium 207, Carbohydrate 45, Fiber 0.6, Sugar 43.9, Protein 2.9

1 (15 ounce) can cream of coconut
1/4 cup milk
1 (5 1/8 ounce) box instant vanilla pudding
1 (14 ounce) can sweetened condensed milk
2 cups sweetened flaked coconut, toasted and divided
1 (8 ounce) container Cool Whip, thawed

COCONUT PIE BARS

This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 3h30m

Yield 12 bars

Number Of Ingredients 15



Coconut Pie Bars image

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
  • In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
  • When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
  • Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.

Unsalted butter, at room temperature, for greasing the pan
1½ cups/188 grams all-purpose flour
2 tablespoons/25 grams granulated sugar
½ teaspoon fine sea salt
¾ cup/170 grams unsalted butter
3 large eggs
1 1/3 cups/267 grams granulated sugar
½ cup/113 grams unsalted butter, melted and cooled
½ cup/118 milliliters unsweetened coconut milk or whole milk
2 teaspoons apple cider vinegar or 1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest (optional)
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 packed cup/100 grams shredded sweetened coconut
1/3 cup/54 grams bittersweet chocolate chips, preferably 72 percent to 80 percent cacao (optional)

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