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.
Prep Time: 20 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 25 minutesminutes
Servings: 12servings
Calories: 282kcal
Ingredients
3/4cupgranulated sugar
1/4cupcornstarch
2cupshalf and half
4egg yolks, beaten lightly
1 3/4cupsshredded sweetened coconut, toasted, divided use
3Tbs.unsalted butter
2tsp.pure vanilla extract
8oz.whipped topping
assorted "dippers", such as vanilla wafers, graham crackers, or short bread cookies
Instructions
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.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, good recommended tools, and FAQ’s for making this easy dessert.