Coconut Cream Pie Dip

Ingredients

• 1 (15 ounce) can cream of coconut
• 1/4 cup milk
• 1 (5.1 ounce) box instant vanilla pudding mix
• 1 (14 ounce) can sweetened condensed milk
• 2 cups sweetened flaked coconut, toasted and divided
• 1 (8 ounce) container Cool Whip, thawed
• Graham crackers or shortbread cookies for dipping

Instructions

1. Add cream of coconut and milk to a stand mixer or large bowl (using a hand-held mixer) and mix on medium speed until smooth.
2. Add pudding mix and sweetened condensed milk and mix until thoroughly combined.
3. Fold in a heaping cup of toasted coconut and Cool Whip; mix until just combined.
4. Add mixture to a pretty serving bowl and garnish with remaining toasted coconut.
5. Serve with Graham crackers or shortbread cookies.

Notes

If using this dip as a pie filling, the recipe will fill two prepared pie crusts.