I know a lot of people aren’t fans of coconut, but I absolutely love it. The minute I saw this recipe, I started looking for an excuse to make it.
Let me tell you, I was not disappointed. This coconut cream fruit dip was a fabulous. The dip came together in about 5 minutes and was made completely in advance of our party. I’m still eating it, 3 days later, and it tastes as good as it did on day one. I upped the coconut flavor and added a bit of texture and garnish with some toasted coconut but you could leave it out if you prefer a smoother dip. Serve with your favorite fresh fruit (I used grapes, strawberries, mango and watermelon) for a healthy snack, light appetizer, or when the weather gets warmer, addition to a BBQ.
Note: Cream of coconut can be found in your regular grocery store, near the drinks and mixers.
Coconut Cream Fruit Dip
Adapted from My Baking Heart
- 1-8oz. package Neufchatel cream cheese, at room temperature
- 12 oz. cream of coconut
- 6 oz. Cool Whip, thawed
- 1 c. shredded coconut, lightly toasted
Whip cream cheese using a handheld mixer or stand mixer until smooth. Scrape down sides of bowl and add cream of coconut, mixing until completely combined. Fold in cool whip and almost all of the toasted coconut (reserve a couple tablespoons). Store in the fridge, and garnish with remaining toasted coconut right before serving.