If you don’t have time to make a full-blown coconut cream pie, this dip is absolutely the way to go. Coconut Cream Pie Dip is a creamy, quick, and easy way to enjoy all the flavors of a coconut cream pie without all the work. Serve this dip with your favorite dippers, such as vanilla wafers, or with fresh fruit.
Coconut Cream Pie Dip Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
I have a serious sweet tooth, so I’m all about desserts and sweet treats whenever I get the chance to partake. I do enjoy a good coconut cream pie, but because my entire family really seems to enjoy chocolate so much, I tend to make chocolate cream pie and no-bake chocolate butterfinger pie a lot more often.
One of the most important things about pie is the CRUST. It should be golden brown, tender, and flakey, not chewy and tough. Yuck! I always use this recipe to make pie crust dough and it turns out perfect every time….and has a secret ingredient.
What to love about coconut cream pie dip –
- It’s a quick and easy dessert dip.
- What a fun twist on a classic dessert: coconut cream pie!
- Delicious with crispy cookies as “dippers” or serve with assorted fruits.
Here are the ingredients you need to make coconut cream pie dip
Half and half
Shredded flake coconut (sweetened)
Assorted dippers, such as vanilla wafers or fruit
How to make creamy coconut cream pie dip in 3 easy steps
**Full, printable recipe card below – just scroll on down within this post to find it!
- In a medium saucepan, combine the sugar and cornstarch, then stir in the half and half with the eggs yolks: whisk until well combined. Bring mixture to a boil over medium heat, whisking constantly; reduce heat and simmer for 1 minute, then remove from the burner. Stir in the butter, 1 1/2 cups of toasted coconut, and the vanilla.
- Pour the prepared pudding into a serving bowl, covering it with plastic wrap. Press the plastic wrap down directly onto the surface of the pudding to keep a film from forming on the top; cool completely.
- Once the pudding has cooled, gently fold in the whipped topping. Place the prepared dip into a serving bowl; sprinkle the top with the remaining 1/4 cup of toasted coconut. Serve with your favorite dippers on the side.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making this dip?
A flat whisk is essential for making things such as puddings (as in this recipe), sauces, and gravies lump-free and as smooth as glass. I like a silicone-coated flat whisk so that the finish of non-stick pans doesn’t get ruined.
When folding the whipped topping into the cooled pudding, I love using my silicone spatula spoons to make the task easy. I am absolutely addicted to silicone spatula spoons for stirring and folding ingredients – I’ve been using them for a long time now.
To toast coconut in the oven, be sure you use a cookie sheet that has a rimmed edge to keep it contained better when going into and out of the oven.
HOW do I toast coconut?
There are a couple of ways to toast coconut and both are super easy: Skillet or Oven
1. Add the coconut flakes to a large, flat skillet over medium-low heat, spreading them evenly over the bottom of the skillet in a layer that’s no thicker than about 1/2-inch. Let the coconut cook, gently stirring it occasionally, until the it is golden brown and fragrant; remove the skillet from the heat, letting the coconut cool completely.
2. To toast coconut in the oven, spread the coconut flakes out over a rimmed baking sheet, no thicker than a half-inch or so. Bake the coconut, uncovered, in a 300 degree oven for approx. 15-20 minutes, stirring gently every 5 minutes or so, allowing the coconut to bake until golden brown and fragrant. Remove the coconut from the oven and cool completely.
I have used both methods for toasting coconut and find that I like the oven method best since I can toast more coconut at one time.
WHY should I toast coconut?
Well, for one thing, it will make your kitchen smell absolutely heavenly! (Do they make a toasted coconut candle? I’d sure like to have one…)
Kidding aside, toasting coconut is a very worthwhile step since it tremendously intensifies the flavor and defines the texture.
And, since coconut is quite fattening, toasting the coconut allows us to use less in our recipe, reducing fat and calories without sacrificing flavor.
Can I toast the entire bag of coconut at one time then store the remainder until I need it?
Yep! I always toast the entire bag at once, then I store it in a tall glass canning jar in my freezer to use as I need it. It stays nice and fresh in the freezer, too.
Can I use toasted coconut when making coconut cream pie? Or will toasted coconut make the pie filling be weird in texture?
Yep. And just wait until you taste it. The toasted coconut will soften a bit when added to the pie filling and it totally heightens the flavor, too. Try it!
What type of “dippers” are good to serve with this dip?
Good question. It’s kind of nice to serve a variety for your guests, such as vanilla wafers, gingerbread cookies, shortbread cookies, or graham crackers. This dip is also delicious served with fresh strawberries.
More favorite recipes to enjoy –
- FRESH AND EASY STRAWBERRY PIE
- EASY ANGEL FOOD CAKE WITH CITRUS GLAZE
- CREAMY STRAWBERRY SHORTCAKE DIP
- BERRY GOOD NO-BAKE CAKE
- CHOCOLATE-DIPPED CHEESECAKE-STUFFED STRAWBERRIES
- NO BAKE LEMON CHEESECAKE BITES
Printable Coconut Cream Pie Dip Recipe
Coconut Cream Pie Dip
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups half and half
- 4 egg yolks, beaten lightly
- 1 3/4 cups shredded sweetened coconut, toasted, divided use
- 3 Tbs. unsalted butter
- 2 tsp. pure vanilla extract
- 8 oz. whipped topping
- assorted "dippers", such as vanilla wafers, graham crackers, or short bread cookies
- In a medium sauce pan, combine sugar and cornstarch, then stir in the half and half along with the egg yolks; whisk until well combined. Bring the mixture to a boil over medium heat, whisking constantly; reduce the heat and simmer the pudding for 1 minute, then remove from the burner. Stir in the butter, 1 1/2 cups of the toasted coconut, and the vanilla.
- Pour the prepared pudding into a serving bowl, covering it with plastic wrap, pressing it down directly onto the surface of pudding to prevent a film from forming on top; cool completely.
- Once the pudding has fully cooled, gently fold in the whipped topping. Place the prepared dip into a serving bowl; sprinkle the top with the remaining 1/4 cup toasted coconut. Serve with your favorite dippers on the side.
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