Monday, March 23, 2015

Coconut Cream Pie Dip

 I tried out this dip last fall as one of many at a family get together.  It taste great, and it was nice to be able to get a small scoop as opposed to committing to a whole slice....it left room for me to pile another piece of pie on my plate with a scoop of this dip on the side.  This can be used as the filling to a coconut cream pie, or you can make it in a bowl and serve it with graham crackers or a shortbread cookies.  I found this via southyourmouth.
Coconut Cream Pie Dip
Ingredients:  15 oz can cream of coconut (if you can't find this near your baking section, look by the drinks-it's apparently used a lot for mixed drinks), 1/4 c. milk, 5.1 oz box of instant vanilla pudding, 14 oz can sweetened condensed milk, 2 c. sweetened coconut flakes (toasted), 8 oz tub of cool whip, graham crackers or shortbread cookies.
Instructions:  
1.  Stir cream of coconut and milk together.  Add pudding mix and sweetened milk.
2.  Fold in a heaping cup of the toasted coconut and cool whip.  Mix until just combined.
3.  Chill for at least 4 hours.  Garnish with the remaining toasted coconut just before serving.
4.  Serve with graham crackers or shortbread.

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