Coconut Cream Dip
This thick and creamy coconut dip has a velvety smooth cream cheese base flavored with caramel sauce and coconut extract and is topped with a little toasted coconut for crunch and paired with your favorite dippers.
Servings: 2.5 cups
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
Storage: Store the dip in an airtight container in the refrigerator for up to 3-4 days. Stir it in between uses, to ensure it is fully incorporated.
Nutrition
Calories: 782kcal | Carbohydrates: 78g | Protein: 9g | Fat: 49g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 93mg | Sodium: 507mg | Potassium: 298mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1314IU | Vitamin C: 0.3mg | Calcium: 171mg | Iron: 1mg
