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Coconut Cream Pie Dip



  • 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


  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.

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

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