Coconut Cream Fruit Dip + Video
Coconut Cream Fruit Dip – This super easy 3-ingredient fruit dip is creamy and delicious paired with any fruit! A must for summer parties and potlucks, baby and bridal showers, or anytime!
I first tried this coconut cream fruit dip at a recipe swap one of my friends hosted. I was blown away by how simple and refreshing it is paired with the fruit and I’ve been addicted to it ever since!
It’s so easy to make with only three ingredients: cream of coconut, cream cheese, and whipped topping. If you’ve never heard of cream of coconut it is NOT simply coconut cream. It’s presweetened like sweetened condensed milk. Cream of coconut is used in piña coladas and is really good! My favorite brands are Coco Real or Coco Lopez.
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This recipe makes a lot of coconut cream fruit dip! It’s great for parties of any kind and I can guarantee your friends will ask you for the recipe. Just print them a copy, or I’d love for you to send them to my blog!
I’ve updated this post a few times, but I’m sharing it like new today because it’s so good and I’ve made a recipe video to show you just how easy it is to make! Enjoy my friends! You will fall in love with this coconut cream fruit dip! I just know it!
**5/18/15 – I’ve updated the recipe to the original amounts since posting half of the ingredients was confusing to so many.
- FULL RECIPE = party size (20+ servings)
- HALF RECIPE = snacking/family size (10 servings)
Want to get the cute serving tray that I have? Get it on Amazon.
Coconut Cream Fruit Dip
Ingredients
- 8 oz (226 g) block-style cream cheese
- 15 oz (425 g) can cream of coconut, (Not coconut milk or coconut cream! Find this in the aisle with the margarita mix & other mixers.)
- 8 oz (226 g) tub whipped topping, (Cool Whip)
Instructions
- In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone.
- Add the whipped topping and mix again.
- Serve with fruit or graham crackers. Keep refrigerated.
Video
Notes
- – TIP: Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese or using a stand mixer with the whisk attachment.
- – What is Cream of Coconut? It is coconut cream that has been presweetened, much like sweetened condensed milk. Find it in the aisle with the alcoholic mixers. Look for the Coco Lopez or Coco Real brands.
- – Not a fan of Cool Whip? Go ahead and whisk 1 cup of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form (easiest to do in a stand mixer).
Nutrition
Did you make this?
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Can I freeze this dip to thaw out on a random day of fruit dipping? How long would you say I could freeze it for and still have it taste as it should? Thanks!
I haven’t personally frozen it. It might effect the texture of the dip, but I have frozen cream cheese icing before & it was fine for cinnamon rolls, & since this has cool whip in it, which is frozen anyway, it might be okay. If it does freeze well, I would say don’t freeze it for longer than 1 month. Give it a try & let us know if it works out. 🙂
Me & my family don’t really like cool whip, so we substituted marshmallow fluff and it’s heavenly!!
Its really delicious.
BioTech Patent Agent
Hi. I made this over the weekend and it was DELICIOUS!!
I made the dip for a large party so I made the full recipe. I was bit confused about how many ounces of the cream of coconut to use since it came in a plastic squeeze bottle that was 21 ounces (not 15). I found it to be very sweet, so I used 1.5 cups (12 ounces)… Should I have used the full 21 ounces in the full recipe for the dip?
Great! I am glad you liked it. I used the 21oz squeeze bottle as well; just like the one pictured above, so I kind of had to eyeball mine. If that 1 1/2 cups was about 3/4 of the 21oz container, then you probably had the 15oz. Ounces weight wise are not really equivalent to cups, depending on the liquid, so if you have a scale, next time I would use that because it’s more accurate, or you can try less cream of coconut next time, or even make your own whipped cream & sweeten it lightly rather than using the cool whip. It’s totally up to you how you want to adjust it to your personal taste. I have had others say they wanted more coconut flavor in it, so everyone is different. Glad you made it! Thanks for stopping by!
Still a bit confused on the ingredients. For the half recipe, it indicates 1/2 (15 oz) can of cream of coconut and you say that should be 7.5 ozs. If I don’t have a scale and use a measuring cup, how would I measure out that amount? Also when you say 1/2 (8 oz.) tub of Cool Whip, do I also halve that and mix in only 4 ozs. from the 8 oz. tub? Looks so good. I want to prepare this for a gathering next week and want to get the amounts right. Thanks.
So the full recipe is 1 (8oz) package of cream cheese, 1 (15oz) can cream of coconut, and 1 (8oz) tub of cool whip. It makes a lot, which is why I halved each of the ingredients. Just eye-ball the amounts from the containers if you are going to half it, but if you are having a party I would do the amounts I just stated. It’s not a super picky recipe, so a scale isn’t necessary. Enjoy!
Thank you very much for your explanation. I’m looking forward to serving this to my guests.
Yep! Sorry for the confusion!
Dumb question…but it says 1/2 can (15 oz) of cream of coconut….does that mean the whole can is 15 ounces and I would use 7.5, or is the whole can 30 ounces and I should use 15 ounces?
Half of the can, so 7.5 oz. The whole can is 15oz. Sorry about the confusion 🙂
I wondered the same thing. So glad you asked the question.
I absolutely feel ecstatic when I find articles relevant to my work and my subject.
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This looks great can not wait to try it at my next Stamp Club class.
Also love the dish you serve it in – would you mind sharing where you got it?
Thanks so much for sharing such wonderful ideas and treats!!
Annette
I actually got it as a wedding gift 4 1/2 years ago, but you can get it from Macy’s: http://www1.macys.com/shop/product/godinger-siena-six-section-relish-server?ID=288775&CategoryID=7923
cute blog, but I think I just gained 5 lbs looking thru it 😉 keep up the good work, following u on pinterest 😉
PS.. here is the link for the relish tray from Macy’s This gorgeous dish makes the dip so elegant!
http://www1.macys.com/shop/product/godinger-siena-six-section-relish-server?ID=288775
I love your blog! and love this coconut dip. One question, though…I’ve made it twice now, but I can never seem to get all the lumps out. What is the trick to a smooth beautiful dip? Thanks so much!
That is a good question. When I make this, I use the Neufchatel Cream Cheese, so it is naturally softer & easier to get the lumps out. If you are using whole fat cream cheese, it might be a little bit harder to get out, but as long as you use your stand mixer & paddle attachment, you can just let it go for as long as you need to, to get the lumps out. I hope this helps 🙂
Anytime you add cream cheese to something that you want to be smooth just whip (or mix) the cream cheese by itself first. It’s easy to get a smooth consistency then. 🙂
mamasan_az I have a recipe that calls for mixing cream cheese, I found if you beat it alone first then add the liquid in very tiny amounts and whip after each one, you get no lumps. Hope it work for you.