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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i can not have any form of cow milk so i went in search of a way to make a vegan whipped topping and came up with this recipe website
http://minimalistbaker.com/how-to-make-coconut-whipped-cream/
Yes, I’ve made Coconut Whipped Cream. I haven’t put it in this recipe, but I’m sure it would taste good!
i´m sorry what is cool whip?. I´m from peru :S
Hi Karolina,
Cool Whip is a pre-made type of whipped cream here in the United States. For this recipe, I would whip up 1/2 cup of heavy whipping cream with 2 Tbsp of powdered sugar until stiff peaks form. Double that if you double the recipe.
We may be better to use the whipped cream version, too, though, because Cool Whip (though it holds up so well) is made with unhealthy trans fat and lots of sugar plus who knows what chemical preservatives and flavorings. Thanks for this recipe!
Very true! I hope you love it with real whipped cream!
For all who are getting lumps, soften the cream cheese 1st (let it sit out of frig for about an hour) then whip before adding coconut cream. You will have no lumps. This works anytime you want to blend cream cheese into anything. Soften and whip before adding extras.
Thanks for your comment!
I LOVE this recipe! It has been my “go to” for any simple dessert. I have also made it cutting out the coconut cream and using just the “fat” in coconut milk (a variation of coconut whipped cream recipes I see all over Pinterest). It too blended well and gave it a lighter not as sweet taste. I’ve also cut the cream cheese with great success and no loss of taste.
Would you say this would be thick enough for frosting on cupcakes?
It might. If you use freshly whipped, sweetened heavy cream with some unflavored gelatin to stabilize it, then I think it would be just fine as long as you keep the cupcakes indoors.
Thanks for the advice! I’m thinking about trying it on some Pina Colada cupcakes next weekend…
That sounds sooooo good! Let me know if it works!!!
Yes I made it and used it for frosting the put toasted coconut on it.
Ooh! That sounds like a fabulous way to use this dip!
Made this for a BBQ with friends and it was a big hit! So Yummy! Just make sure to whip the cream cheese first before adding the cream of coconut. I didn’t and couldn’t get all the lumps out.
Sorry you couldn’t get the lumps out! That happened to me once & I just switched to a whisk attachment & it fixed it. But I am glad you liked & your friends enjoyed it!