Description
This delicious coconut cream cheese dip is perfect for serving with cookies, pretzels, and fruit.
Ingredients
Scale
- 8 ounces cream cheese (room temperature)
- 8 ounces whipped topping (thawed)
- ½ cup powdered sugar
- 4 tablespoons 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 ½ cup plus 4 tablespoons 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
- Be sure to use room temperature cream cheese for easier mixing.
- This dip can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blend and chill
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg