This sweet and silky Coconut Cream Pie Dip calls for only 6 ingredients and 10 minutes of prep time. It’s no bake so it’s a great little treat in the summer when you don’t want to turn on the oven. Great for parties, too!
Craving more coconut desserts? Don’t miss our No-Bake Coconut Cream Lush, Easy Coconut Pie, and Coconut Macaroons.
No Bake Coconut Cream Pie Dip Recipe
I have a thing for dessert dips, for sure. And this coconut cream pie dip fits right in. It’s heavenly, you guys. Imagine your favorite coconut cream pie, but without needing to bake a crust. It’s smooth and silky, sweet and wonderful.
This dip is perfect for summer gatherings when you don’t want to turn on the oven, the holidays, or any occasion! It’s so easy to whip up in just minutes.
Ingredients Needed
Here’s what you’ll need to make this dessert dip.
(Scroll below to the printable recipe card for details and measurements.)
- Instant coconut cream Jell-O pudding
- Whole milk
- Cream cheese
- Powdered sugar
- Cool Whip topping , thawed
- Sweetened coconut flakes
- toasted coconut flakes , for serving
- graham crackers, Nilla Wafers, or banana, for serving
How to Make Coconut Cream Pie Dip
It’s so easy to make this dip in a few simple steps. Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.
Storing Leftovers
Any leftover dip should be stored in the refrigerator in an airtight container. It will keep up to 4 days. We don’t recommend freezing it.
More Dessert Dips:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Coconut Cream Pie Dip
Ingredients
- 3 ounce box instant coconut cream Jell-O pudding
- 2 cups whole milk
- 8 ounces cream cheese , softened
- 1 cup powdered sugar
- 8 ounce container Cool Whip topping , thawed
- 1 cup sweetened coconut flakes
- toasted coconut flakes , for serving
- graham crackers, Nilla Wafers, or banana, for serving
Instructions
- In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until very thick. Set aside.
- In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes.
- Combine the pudding mixture with the Cool Whip mixture.
- Chill in the refrigerator for 1-2 hours to thicken and set completely.
- Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or banana!
Served this for game night yesterday and it was a big hit. It’s light and fluffy and so delicious. I might try adding crushed pineapple to it next time.
This was so yummy!! Served it for a girls night and it disappeared.
This is absolutely delicious!!! People always ask for the recipe, and it is so easy. I do make a ton of the toasted coconut for the wonderful taste and crunch. Thank you so much!
This is wonderful have taken it several places and it never fails to please.
I first tried Coconut Cream Pie when we stayed in America, lovely
I first tried Coconut Cream Pie when we stayed in America, of course no one has even heard of it over here in Australia, but I found a recipe and made one and it was delicious and had a bit of filling left over so i did the same thing just used it as a dip. truly are so lucky to have beautiful sweet pies over there
This would make a great filling for one of those no-bake eclair cakes.
Never thought of a coconut eclair cake. Great idea. Btw, the peanut butter cup one is sinful!!!
Looks really good…
I’d think that it will be spectacular as a pie filling…
Can’t to try this…
Oh my goodness! I love coconut cream pie and this dip looks perfect.
Seriously what a great recipe! We loved it!
Decadent! Looks delicious.