Coconut Cream Dip
This is the best coconut cream dip I have ever had. I guarantee you can't eat just one bite of this thick and creamy coconut dip. A velvety smooth cream cheese based dip flavored with caramel sauce and coconut extract. Top with a little toasted coconut for crunch and pair with your favorite dippers.
This dessert dip can be served by the poolside, at potluck events, Easter celebrating, or just a birthday party or even a baby shower. This is a sweet coconut dip we eat all year round.
Pair your dip with shortbread cookies, graham crackers, sugar cookies, fresh sliced fruit, salty pretzels, and more. The options for dippers are endless.
Jump to:
Why You'll Love This Recipe
Texture - Ultra creamy texture to this coconut cream dip.
Quick and Easy - Made with simple ingredients you might already have on hand in your kitchen.
Customizable - Make it your own by customizing it with a different extract, spices, etc. This is a fun recipe to play with.
Make for a Crowd - Great for parties, summer cookouts, or events with a larger crowd.
Kid-friendly - Kid-friendly flavors, so even the pickiest of eaters gobble it right up.
Ingredients You Will Need
Here is what you will need for this coconut cream dip.
See the recipe card at the bottom of the post for quantities.
Cream Cheese: This is the base ingredient for the dip. You want it to be softened so it whips up nice and smooth.
Whipped Topping: I prefer using a Cool Whip as it is stabilized and helps maintain that fluffy texture in the dip.
Powdered Sugar: The powdered sugar sweetens the dip but also helps thicken up the mixture to the perfect dippable texture.
Caramel Sauce: You can use homemade caramel sauce or buy a brand you like. A little is added for a deeper flavor of the dip.
Coconut Extract: Here is the secret ingredient that gives this dip that perfect tropical flavor.
Coconut: The coconut is optional for mixing in the dip and then topping with some toasted coconut flakes.
Discover what favorite pumpkin desserts should be at your Thanksgiving table this year
Variations To Recipe
Want a few simple ways to change up this dip? Here are some easy options to consider, or to inspire you to find your twists to the fruit dip.
Citrus: Add zest from an orange, lime, or lemon to the mixture. Then add in citrus juice instead of caramel sauce. Then sprinkle the top of the dip with more zest and coconut flakes.
Tropical Fruit: Add drained crushed pineapple, finely diced kiwi, or even mango. These fruits will add tropical flavor to the dip, which will compliment the coconut flakes.
Nuts: Want a crunch factor? Consider chipping up some nuts and sprinkling on top. Crushed almonds, pecans, pistachios, or even macadamia nuts would work.
Cocoa: Add 2 tablespoons of cocoa powder for a chocolate flavor. Instead of caramel sauce use hot fudge or a chocolate sauce to enhance the chocolate even more.
How to Make Coconut Cream Dip
Step 1: Preheat the oven and line your baking sheet with parchment paper. Spread a thin layer of coconut onto the pan and bake as directed or until golden.
Step 2: Next, grab a large mixing bowl and add the cream cheese, Cool Whip, powdered sugar, caramel sauce, and extract.
Step 3: Using a hand mixer or spatula, mix until smooth and creamy.
Step 4: Fold in the cooled toasted coconut until evenly distributed.
Cover the dip and place in the fridge for an hour, then serve with cookies, fruit, pretzels, and more.
Storing Coconut Cream Dip
Refrigerate: You will want to refrigerate the dip in an airtight container in the fridge for up to 3-4 days. Stir it in between uses, to ensure it is fully incorporated.
Due to the dairy in this dessert dip, you will find it does not freeze and thaw well. The texture will be altered if you do so.
Tips For Making Dip
- Make sure to let the cream cheese sit out at room temperature for 30 minutes to an hour before making the dip. If the cheese is not softened it will clump and not offer a smooth texture.
- I find using a hand mixer or stand mixer works best for getting that ultra-creamy texture to the dip.
- If your powdered sugar has clumps sift it first. This will truly transform the texture of the dip.
- If your dip is too thick, add a little milk, or if too thin add more powdered sugar.
Recipe FAQs
Fresh fruit, cookies, crackers, graham crackers, pretzels, and more all work for dipping in this coconut cream dip. You could even use cookies and cakes you make.
If you want to make an extra dip, go for it. Just reach for a larger bowl to ensure you can fit and mix up all the ingredients.
Want a vegan coconut cream dip? Swap all the dairy-based ingredients with plant-based alternatives to make this a vegan-friendly dessert dip.
More Dessert Dips
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Coconut Cream Dip
Ingredients
- 8 ounces cream cheese room temperature
- 8 ounces whipped topping thawed
- ½ cup powdered sugar
- 4 tablespoon caramel sauce store-bought or homemade
- 1 ½ teaspoons coconut extract
- ½ cup plus 4 tablespoons coconut divided
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with sides with parchment paper and spread the shredded coconut evenly out on the baking sheet.
- Place the coconut in the oven and let toast for 10 minutes or until the coconut begins to turn golden brown.
- In a large mixing bowl, add the cream cheese, whipped topping, powdered sugar, caramel sauce, and coconut extract. Beat with a hand mixer on medium speed until combined.
- Fold in the ½ cup of the toasted coconut.
- Cover and chill the dip in the refrigerator for an hour.
- Sprinkle the top with the remaining toasted coconut before serving.
- Serve with cookies, pretzels, graham crackers, fruit, etc.
- Cover and store in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
